Name: Cream of Cucumber Soup
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cucumbers, medium-size; 1 tbs olive oil; 1 onion; 4 cloves garlic; 0 ,5 liter vegetable stock; 3 potatoes, medium-size; bay leaf; 1 ts chopped lovage (optional); salt pepper to taste; red paprika to taste; water as needed; 1 ts vegan cream (or regular sour cream); fresh parsley and chili

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INGREDIENTS

3 cucumbers, medium-size
1 tbs olive oil
1 onion
4 cloves garlic
0 ,5 liter vegetable stock
3 potatoes, medium-size
bay leaf
1 ts chopped lovage (optional)
salt pepper ; to taste
red paprika ; to taste
water as needed
1 ts vegan cream (or regular sour cream)
fresh parsley and chili

INSTRUCTIONS

Peel cucumbers and grate them coarsely. Sprinkle with salt and let sit for about half an hour. Then, squeeze excess water out.

Peel and slice onion and garlic cloves. Peel and dice potatoes.

Heat a pot and add a spoon of olive oil. Add sliced onions and gently stir-fry until translucent. Add sliced garlic and diced potatoes, a bay leaf and some chopped lovage (can substitute with celery or parsley). Season with some salt and pepper, then pour in vegetable stock and let it cook for about 15-20 minutes, or until the potatoes are soft.

When the potatoes are soft, add grated cucumbers to the soup, stir in well and cook another minute or two, just enough for the cucumbers to soften a bit.

When the vegetables are cooked remove pot from stove and with a stick blender blend the soup until smooth. Add more water if needed (if your soup is too thick) and season with a bit more salt and pepper.

Pour soup into serving bowls and decorate with some cream, a dash of red paprika, some chopped parsley and chili for spice (can be omitted). Serve.

Nutrition Information: YIELD: 4 SERVING SIZE: 1

Amount Per Serving: CALORIES: 428 TOTAL FAT: 16g SATURATED FAT: 5g TRANS FAT: 0g UNSATURATED FAT: 8g CHOLESTEROL: 34mg SODIUM: 4183mg CARBOHYDRATES: 56g FIBER: 5g SUGAR: 13g PROTEIN: 17g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

CUISINE: Western / CATEGORY: Soup

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Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot. | www.vibrantplate.com

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30-MINUTES CUCUMBER DAIRY-FREE FALL POTATOES SOUP SUMMER VEGAN VEGETABLES VEGETARIAN

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PANZANELLA BREAD AND TOMATO SALAD

COUSCOUS STUFFED EGGPLANT WITH LEMON TAHINI SAUCE

ABOUT

Mitja and Kristina, the authors behind Vibrant Plate.

Hello, and welcome to our blog! This is Kristina and Mitja cooking and blogging. Take a peek inside our kitchen where we make easy, delicious and healthy meals, mostly dairy-free reducetarian. Learn more >

STAY IN TOUCH

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NOTES

Alert editor

Cream of Cucumber Soup

3  cucumbers, medium-size 
1 tbs olive oil 
1  onion 
4  cloves garlic 
0  ,5 liter vegetable stock 
3  potatoes, medium-size 
  bay leaf 
1 ts chopped lovage (optional) 
  salt pepper to taste
  red paprika to taste
  water as needed 
1 ts vegan cream (or regular sour cream) 
  fresh parsley and chili

Peel cucumbers and grate them coarsely. Sprinkle with salt and let sit for about half an hour. Then, squeeze excess water out.
Peel and slice onion and garlic cloves. Peel and dice potatoes.
Heat a pot and add a spoon of olive oil. Add sliced onions and gently stir-fry until translucent. Add sliced garlic and diced potatoes, a bay leaf and some chopped lovage (can substitute with celery or parsley). Season with some salt and pepper, then pour in vegetable stock and let it cook for about 15-20 minutes, or until the potatoes are soft.
When the potatoes are soft, add grated cucumbers to the soup, stir in well and cook another minute or two, just enough for the cucumbers to soften a bit.
When the vegetables are cooked remove pot from stove and with a stick blender blend the soup until smooth. Add more water if needed (if your soup is too thick) and season with a bit more salt and pepper.
Pour soup into serving bowls and decorate with some cream, a dash of red paprika, some chopped parsley and chili for spice (can be omitted). Serve.
Nutrition Information: YIELD: 4 SERVING SIZE: 1 
Amount Per Serving: CALORIES: 428 TOTAL FAT: 16g SATURATED FAT: 5g TRANS FAT: 0g UNSATURATED FAT: 8g CHOLESTEROL: 34mg SODIUM: 4183mg CARBOHYDRATES: 56g FIBER: 5g SUGAR: 13g PROTEIN: 17g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
© Kristina Jug
CUISINE:  Western / CATEGORY: Soup
More soups to warm your bones here >

You can connect with us on our Instagram and Facebook or on Pinterest. We share many behind-the-scene photos in our Instagram Stories, so be sure to check it out!

Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot. | www.vibrantplate.com
Like this recipe? Subscribe to our newsletter and get a FREE 15 recipe e-book!
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30-MINUTES CUCUMBER DAIRY-FREE FALL POTATOES SOUP SUMMER VEGAN VEGETABLES VEGETARIAN
Comments (6)
Post navigation
 PANZANELLA BREAD AND TOMATO SALAD
COUSCOUS STUFFED EGGPLANT WITH LEMON TAHINI SAUCE 
ABOUT
 Mitja and Kristina, the authors behind Vibrant Plate.
Hello, and welcome to our blog! This is Kristina and Mitja cooking and blogging. Take a peek inside our kitchen where we make easy, delicious and healthy meals, mostly dairy-free reducetarian. Learn more >

STAY IN TOUCH
SEARCH OUR BLOG:
Find recipes
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (127g)
Recipe Makes: 1

Calories: 94
Calories from Fat: 32 (34%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 161.7mg		6 %
Potassium 212mg		6 %
Total Carbohydrate 14.7g		4 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 12.4g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 94

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