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  • Creamy Cucumber Soup with Herbs

    Creamy Cucumber Soup with Herbs

    Serves 6

     

    My Creamy Cucumber Soup with Herbs is light and refreshing and brimming with antioxidants!

     

    What You’ll Need:

    A Large Soup Pot with a Cover

    A Sharp Kitchen Knife

    Measuring Cups and Spoons

    A Wooden Spoon

    A Blender

    A Large Mixing Bowl

    A Small Mixing Bowl

    A Whisk

    Soup Bowls

     

    Ingredients:

    1 Pound Green Onions, White & Tender Green Parts, Sliced

    3 12-inch English Cucumbers, About 2 Pounds, Sliced

    1 15-Ounce Can Low Fat Coconut Milk

    2 Cups Veggie Broth

    2 Tsp Sea Salt

    1/2 Tsp White Pepper

    1/8 Tsp Nutmeg

    1/2 Cup Mixed Herbs, Chopped – Equal Parts Parsley, Tarragon Basil plus a few Mint Leaves

     

    How To Put It Together:

    1) Preheat the soup pot over medium high heat. You will know that the pot is ready when you place your hand about one inch from the pot’s surface and you feel heat radiating from it. Now add the oil; swirl it around the pan. To the pot, add the onions; sauté until they are barely opaque. Now add the sliced cucumber; sauté until they just begin to pale. Stir in the vegetable broth; cover the pot and reduce the heat to medium. Let the pot simmer until the vegetables are soft, 1520 minutes. Uncover the pot and remove it from the stove to cool until you can safely handle it. You can opt to do what I call a ‘quick cool’ to speed up the process. Pour the soup into a large bowl and put it in the freezer until cool. Ladle a portion into the blender until the blender is three-quarters full. Place a large mixing bowl nearby. Blend the soup in batches until smooth, pouring it into the mixing bowl as you go. Wipe out the pot with a paper towel and return the soup to the pot. Place the soup over medium heat, cover it and bring it to a simmer. Stir in the low fat coconut milk, sea salt, white pepper and nutmeg. Simmer about five minutes more then stir the fresh chopped herbs; remove the from the heat. Ladle the soup into six soup bowls.

     

    2) Serve and enjoy!

     

    Nina’s Tasty Tip:

    This soup can be made with broccoli for a change of pace.

     

    Nutrition:

    131 Calories
    5 grams of Protein
    14 grams of Total Carbohydrates
    7 grams of Sugar
    4 grams of Fiber
    8 grams of Total Fat
    7 gram of Saturated Fat
    0 grams of Trans Fat
    0 mg of Cholesterol
    486 mg of Sodium
    201% RDA Vitamin K
    68% RDA Vitamin A
    66% RDA Vitamin C
    20% RDA Sodium
    16% RDA Iron
    14% RDA Manganese
    13% RDA Potassium
    10% RDA Riboflavin
    10% RDA Magnesium
    • Glycemic load: 6

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