Creamy Cucumber Soup

 

Preparation Time: 

20 minutes

Difficulty: 

Easy

Ingredients:

 * 2 large cucumbers, peeled, seeded, and chopped

 * 1 onion, chopped

 * 2 cloves garlic, minced

 * 4 cups vegetable broth

 * 1 cup heavy cream or coconut milk

 * 1/4 teaspoon salt

 * 1/8 teaspoon black pepper

 * Fresh dill, for garnish

Kitchen Tools Needed:

 * Large pot

 * Blender or immersion blender

Instructions:

 * Sauté the Vegetables: Heat a large pot over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.

 * Add Broth and Cucumber: Add vegetable broth, cucumber, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cucumber is tender.

 * Blend the Soup: Remove the pot from the heat and let it cool slightly. Transfer the soup to a blender or use an immersion blender to blend until smooth.

 * Add Cream and Serve: Stir in heavy cream or coconut milk. Taste and adjust seasoning as needed. Serve hot, garnished with fresh dill.

Macros (Approximate, per serving):

 * Calories: 150-200

 * Protein: 3-5g

 * Fat: 10-15g

 * Carbohydrates: 10-15g

Tip: For a chilled soup, let it cool completely before serving. You can also add a squeeze of lemon juice for a tangy flavor.