Simple Cucumber Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 151 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.