Quick cucumber soup

Ingredients for 4 servings:

• 2 cucumbers, peeled and sliced
• 1 carrot(s), grated
• 1 onion(s), finely chopped
• 750 ml vegetable stock
• Salt
• pepper
• 1 pinch of nutmeg
• 1 dash of sweet cream or milk
• Butter or oil
• 2 garlic cloves as needed
• Flour

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely chop the onion and, if you like, 1 or 2 cloves of garlic. Peel and slice the cucumbers. Sauté the onion, garlic, and cucumber in butter or oil and sprinkle with flour. Stir well and immediately deglaze with the broth (stirring well, otherwise it will clump!). Continue simmering on low heat until the cucumbers are tender. Meanwhile, peel and grate the carrot. When the cucumbers are tender, pour the soup into a blender and puree (you can also use an immersion blender). Return the soup to the pot. Add the grated carrot and season with salt, pepper, and a small pinch of nutmeg. Finally, add a dash of sweet cream—or milk for a lower calorie option—and serve. Tip: This recipe also works with zucchini. We’ve already tested it and found it to be excellent.