Description
A refreshing and light cucumber soup that is perfect for a warm summer day. This simple recipe combines the freshness of English cucumbers and zucchinis with the savory flavors of onions and garlic, all simmered together in a flavorful vegetable broth.
Ingredients
For the Soup:
- 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, thinly sliced
- 3 cups vegetable broth
Instructions
- Gather all ingredients. Ensure all components are ready for cooking.
- Heat butter and oil. In a large saucepan, melt the butter with olive oil over medium-high heat.
- Sauté onion and garlic. Add the chopped onion and minced garlic, sauté until translucent for 3 to 5 minutes.
- Cook cucumbers and zucchini. Add the cucumbers and zucchinis, cook and stir until softened, about 2 to 3 minutes.
- Add broth and simmer. Pour in the vegetable broth, bring to a boil, then reduce heat to medium-low, and simmer until vegetables are tender, approximately 20 to 25 minutes.
- Purée the soup. Use an immersion blender to purée the soup until smooth.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
