Imagine a soup so velvety, so refreshing, that it transforms your ordinary dinner into an extraordinary culinary experience! This Thick and Creamy Cucumber Spinach Soup is not just a recipe—it's a magical blend of cool cucumbers and vibrant spinach that will make your taste buds dance with delight. Perfect for health-conscious foodies and those craving a luxurious yet light meal, this vegetarian wonder promises to become your new favorite comfort food that's both nutritious and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 cups cucumber, peeled and chopped
- 2 cups spinach, fresh
- 1 cup vegetable broth
- 1 cup sour cream
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and chop the cucumbers into small pieces, and wash the fresh spinach thoroughly to remove any dirt or grit.
- In a medium-sized pot, combine the chopped cucumbers and vegetable broth. Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat to low and add the fresh spinach to the pot. Allow it to simmer for about 5 minutes, or until the spinach is wilted and tender.
- Remove the pot from heat and let the mixture cool slightly for a few minutes. This will make it easier to blend.
- Transfer the cooled cucumber and spinach mixture to a blender. Add the sour cream and lemon juice to the blender. Blend until the soup is smooth and creamy. If you prefer a thinner consistency, you can add more vegetable broth at this stage.
- Once blended, taste the soup and season with salt and pepper to your liking. Blend again briefly to incorporate the seasoning.
- Return the blended soup to the pot and gently heat it over low heat until warmed through, stirring occasionally. Do not let it boil.
- Once heated, remove the soup from the heat and let it sit for a couple of minutes before serving.
- Serve the thick and creamy cucumber spinach soup warm, garnished with a dollop of sour cream or a sprinkle of fresh herbs, if desired. Enjoy your delicious vegetarian dish!
Tips
- Choose fresh, crisp cucumbers for the best flavor and texture. Organic cucumbers work wonderfully in this recipe.
- When blending, allow the mixture to cool slightly to prevent steam build-up and potential blender accidents.
- For an extra smooth consistency, strain the soup through a fine-mesh sieve after blending.
- Experiment with garnishes like fresh dill, chives, or a swirl of extra virgin olive oil to elevate the presentation.
- If you prefer a chilled version, refrigerate the soup for 1-2 hours before serving for a refreshing summer dish.
- Use full-fat sour cream for the richest, creamiest texture. For a vegan alternative, substitute with cashew cream.
- Don't overcook the spinach—just wilt it to preserve its bright green color and nutritional value.
Nutrition Facts
Calories: 139kcal
Carbohydrates: 5g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 32mg
