in Soup Recipes

Chili cucumber soup with wild garlic

updated

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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.

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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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Chili cucumber soup with wild garlic