Summer Soup Recipe: Cool Vegan Cucumber Soup
A smooth and creamy cold cucumber soup, perfect for vegetarians and vegans, combines fresh cucumbers, dill, onions, and garlic.
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Instructions
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Heat vegetable oil in a large saucepan over medium heat.
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Add cucumbers, garlic, and onions; cook until onions are transparent, about 6 minutes.
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Pour in vegetable broth and simmer until cucumbers are soft, 15 to 20 minutes.
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Remove from heat, then blend the mixture until completely smooth. While warm, stir in fresh dill and season with black pepper.
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Chill the mixture in the refrigerator until fully cool.
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Before serving, stir in soy milk. Taste and adjust seasonings.
Nutritional Info (per serving)
Calories:
117 kcal
Carbohydrate:
19 g
Cholesterol:
0 mg
Fiber:
3 g
Protein:
5 g
Saturated Fat:
1 g
Sodium:
458 mg
Sugar:
9 g
Fat:
4 g
Unsaturated Fat:
0 g