in Soup Recipes

Cucumber soup for thrifty people

updated

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Ingredients for 2 servings:

  • Leftovers (peel and core) of 2 cucumbers
  • 1 tsp vegetable stock powder
  • possibly coconut milk or almond milk if required

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegan, vegetarian, GAT-compliant

Run the peels and cores of both cucumbers through a blender and shred them very finely, or add them directly to a smoothie maker. Pour the resulting “mash” into a pot with the granulated vegetable broth and bring to a gentle simmer. If desired, refine with coconut milk or something similar. This soup is high in fiber and costs next to nothing. Note: I came up with this recipe while making cucumber jam. I simply felt sorry for throwing away the good peels and cores of the cucumbers.

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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.

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