📖 Foodista

Warm cream of cucumber soup

Name: Warm cream of cucumber soup
Total time: 25 min
Yield: 4 servings
Ingredients: 30 g butter; 1 small onion, chopped; 2 cloves garlic, chopped; 650 g cucumber, peeled, cut into chunks; 100 g celery root, cut into chunks; 1 small carrot, diced; 1000 ml water; 1 vegetable stock cube; 3 Tbs sour cream; ½ tsp white pepper

If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Warm cream of cucumber soup might be a recipe you should try. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 120 calories. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals.

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Cook time

25 min

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Servings

🧂

Ingredients

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Nutrition

per serving

120 kcal

Calories

2 g

Protein

8 g

Fat

10 g

Carbs

Ingredients

For 4 servings

Instructions

1
Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned.
2
Add the cucumber and celery root chunks, and carrot. Stir and saut for 1 2 minutes.
3
Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.
4
Remove the soup from the heat, and pure the soup with a stick blender (or in batches in a regular blender) until silky smooth.Just before serving, beat in sour cream. Season with white pepper.