in Soup Recipes

Chili cucumber soup with wild garlic

updated

Spread the love

Ingredients for 2 servings:

  • 1 medium-sized onion(s), finely diced
  • 1 small potato(s), approx. 40 – 50 g, diced
  • 1 tbsp oil or other fat
  • ½ m.-sized cucumber(s), diced
  • 4 tsp, heaped spice paste (wild garlic paste)
  • ¼ tsp, leveled chili flakes, to taste
  • n. B. water
  • 1 tsp vegetable broth, granulated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

alkaline, vegan, GAT-compliant

Heat the oil in a pan and sauté the onions until translucent. Add the potato pieces and sauté for 1-2 minutes. Add the cucumber cubes, sprinkle with vegetable stock powder, and deglaze with water. Add just enough to cover the cucumber cubes. Reduce the heat and cover. Simmer for about 5 minutes, then add the wild garlic paste and chili and stir in. Close the lid and cook until the mixture seems soft enough. Blend, and you’re done.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chili cucumber soup with wild garlic

Banana casserole