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🍽️ Vegan cold cucumber soup

24 kcal · 30 min · 4 servings

Ingredients

• 1 large cucumber
• 250 ml vegetable stock (from the jar)
• 1 bunch dill
• 2 shallots
• 1 clove garlic
• salt
• pepper
• 1 tbsp lemon juice

Instructions

1. 1. Wash the cucumber, cut it in half, and peel one of the halves. Cut this peeled half lengthwise, remove the seeds with a spoon, salt it generously, and let it sit for 15 minutes. Peel the shallots and garlic and chop both finely.
2. 2. Rinse the salted cucumber and cut it into small pieces. Set half aside and puree the rest together with vegetable broth, salt, pepper, and lemon juice using a hand blender until smooth.
3. 3. Wash the dill, chop it finely, and stir it into the soup along with the remaining cucumber slices. Fill the cold cucumber soup into bowls and decorate with fresh dill and a cucumber slice.

Nutrition per serving

• kcal: 24
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 4 g