Simple Cucumber Soup recipe

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Ingredients

1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large English cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth

Nutrition Info

150.5 calories
carbohydrate: 15 g
cholesterol: 10.2 mg
fat: 9.3 g
fiber: 3.6 g
protein: 3.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 500.2 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices, cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture, bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.

  2. Pour soup into a blender no more than half full. Cover and hold lid in place with a towel, pulse a few times before leaving on to blend. Puree in batches until smooth.

Recipe Yield

3 servings

Recipe Note

The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.

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