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This cucumber soup recipe is a simplified version of my mum’s cucumber soup. It’s so simple, yet it’s one of the best soups I had so far. There’s no need for salt, pepper, or seasonings, just a good-quality vegetable broth. I like to have it with a slice of toasted bread and some cheese.
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 zucchini, thinly sliced
- 3 cups vegetable broth
Directions
Step 1
Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add onion and garlic; saut? until translucent, 3 to 5 minutes. Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
Step 2
Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes. Pur?e soup with an immersion blender until smooth.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 16% |
| Cholesterol10mg | 3% |
| Sodium500mg | 22% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber4g | 13% |
| Total Sugars5g | |
| Protein3g | |
| Vitamin C21mg | 104% |
| Calcium68mg | 5% |
| Iron1mg | 6% |
| Potassium524mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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