Vegan Cucumber Soup
Vegan Cucumber Soup is a refreshing and light soup made with fresh cucumbers, herbs, and plant-based ingredients. This chilled soup is perfect for hot summer days, providing a cool and soothing culinary experience.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 tsp. Vegetable Oil
- 5 Cucumbers, Chopped
- 3 Garlic Cloves, Minced
- 1 Leek, Diced
- 3 cups Vegetable Broth
- ¼ cup Fresh Dill, Chopped
- Freshly Ground Black Pepper To Taste
Preparation
Step 1
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and diced leeks, and saute until they become translucent and fragrant.
Step 2
Add the chopped cucumbers to the pot and continue to cook for another 2-3 minutes, stirring occasionally.
Step 3
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes, or until the cucumbers are tender.
Step 4
Remove the pot from the heat and allow the soup to cool for a few minutes.
Step 5
Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches as needed.
Step 6
Return the blended soup to the pot and stir in the fresh dill. Season with freshly ground black pepper to taste.
Step 7
Place the pot in the refrigerator and let the soup chill for at least 1-2 hours, or until completely cool.
Step 8
Garnish with fress dill and enjoy!
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