Description
The most simple yet one of the best soups I had so far. A simplified version of my mum’s cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Ingredients
- 1 tablespoon butter, or more to taste
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 large clove garlic, minced
- 2 large English cucumbers, peeled and thinly sliced
- 2 small zucchinis, peeled and thinly sliced
- 3 cups vegetable broth
Instructions
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender
- 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened
- 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil
- reduce heat to medium-low
- and let simmer until the vegetables are cooked through
- 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 3