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Mustard and Cucumber Soup Low Carb

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Mustard and Cucumber Soup Low Carb

The perfect mustard and cucumber soup low carb recipe with a picture and simple step-by-step instructions.

  • 95 g Cucumber
  • 45 g Leek
  • 1 pinch Salt
  • 20 g Butter
  • 20 g Mustard
  • 4 g Vegetable broth instant powder
  • 200 g Water
  • 100 g Sour cream
  • 2 g Locust bean gum
  1. Peel the cucumber.
  2. Cut the cucumber and leek into small pieces.
  3. Let the butter become liquid in a saucepan and then add the cucumber and leek and steam.
  4. Mix the water with the vegetable stock, sour cream and flour and pour into the pan.
  5. Add salt and mustard and simmer for about 5 minutes.
  6. Either serve as 2 small starter soups or serve as one large portion.
  7. If you like, you can sprinkle parsley over it
Dinner
European
mustard and cucumber soup low carb

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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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