Creamy Cucumber Soup with Potatoes

Although we are used to eating cucumbers in salads, they can also be prepared in other ways. For example, you can make a very tasty soup from them. The recipe might be somewhat forgotten today, but it is very quick and easy, so you will enjoy both the excellent taste of the soup and the preparation itself.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, olive

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 3 pieces Potatoes, white

  • 3 pieces Sweet potato, peeled, fresh

  • 2 l Soup base, chicken, cube

  • pieces Caraway, fresh

  • 1 teaspoon Dill, fresh

  • pieces Parsley, fresh

  • pieces Salt, table

  • pieces Sour cream

Steps

  1. Peel the onion, potatoes, and garlic, and cut them into pieces. Place everything in a pot with a little olive oil to sauté.

  2. When the vegetables in the pot become fragrant, add the cucumbers, which you have previously peeled, removed the seeds from, and cut into smaller pieces. Sauté everything on low heat until the vegetables soften.

  3. Pour vegetable stock over the sautéed vegetables and add a sprig of lovage and parsley, as well as a teaspoon of dill. Season with salt and pepper to taste. Cook for about half an hour.

  4. Blend the soup with an immersion blender until smooth. Serve it in deep bowls or soup cups. Garnish with radish slices, parsley leaves, sour cream, and drops of olive oil. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 40.21 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 8.04 g
    • Sugars: 1.14 g
  • Protein: 0.6 g
  • Fiber: 0.87 g

Advice

If you dont have vegetable stock, you can dissolve 1 or 2 bouillon cubes in hot water.