Author Notes
Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot. —VibrantPlate
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Ingredients
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3
cucumbers, medium size
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1 tablespoon
olive oil
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1
onion
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0.5 liters
vegetable stock
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3
potatoes, medium size
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bay leaf
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1 teaspoon
chopped lovage (optional)
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salt, pepper to taste
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red paprika to taste
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water as needed
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1 teaspoon
vegan cream (or regular sour cream)
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fresh parsley and chili
Directions
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Peel cucumbers and grate them coarsely. Sprinkle with salt and let sit for about half an hour. Then, squeeze excess water out.
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Peel and slice onion and garlic cloves. Peel and dice potatoes.
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Heat a pot and add a spoon of olive oil. Add sliced onions and gently stir-fry until translucent. Add sliced garlic and diced potatoes, a bay leaf and some chopped lovage (can substitute with celery or parsley). Season with some salt and pepper, then pour in vegetable stock and let it cook for about 15-20 minutes, or until the potatoes are soft.
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When the potatoes are soft, add grated cucumbers to the soup, stir in well and cook another minute or two, just enough for the cucumbers to soften a bit.
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When the vegetables are cooked remove pot from stove and with a stick blender blend the soup until smooth. Add more water if needed (if your soup is too thick) and season with a bit more salt and pepper.
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Pour soup into serving bowls and decorate with some cream, a dash of red paprika, some chopped parsley and chili for spice (can be omitted). Serve.
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