Ingredients
portions
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 2 medium cucumbers (diced)
- 1 zucchini (diced)
- 750 ml vegetable broth
- 1 lemon (juiced)
- Salt and pepper (to taste)
- Olive oil
- 150 ml cooking cream (or plant-based cream)
- 2 tbsp fresh dill (finely chopped)
- 1 tbsp fresh chives (finely chopped)
Equipment
- Large pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat a little olive oil in a large pot and sauté the onion until soft and translucent. Add the garlic and cook for another minute.
- Stir in the cucumber and zucchini and cook for 4–5 minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for about 10 minutes, until the vegetables are tender.
- Remove from heat and blend the soup until smooth using an immersion blender (or transfer to a blender).
- Taste and season with lemon juice, salt, and pepper.
- Stir in the cream, dill, and chives, or save some herbs to sprinkle on top before serving.
- Want to serve it cold? Let the soup cool completely, then refrigerate until chilled. Enjoy!
Nutrition information per portion
Calories: 185kcal | Carbohydrates: 14g | Proteins: 3g | Fats: 14g | Saturated fats: 9g
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