Best ever creamy cucumber and spinach soup

My belly is full and happy right now as I just finished what might be the best bowl of soup I have ever made. I’m not sure if it was the right blend of ingredients, or the right blend of spices, but boy. I am satisified.

There are a lot of cucumber soups out there and most of them are cold soups. That’s not my thing. Soups are meant to be hot and eaten on chilly or snowy days like today. I’ll die on this hill – cold soups, no thank you.

So, when I couldn’t find a soup that I liked online, I decided to do a spin on the traditional cucumber soup.


Ingredients

  • 2 cups of diced celery
  • 2 cups of fresh spinach
  • 2 cups of diced cucumber unpeeled
  • 1 cup of spring onions or scallions (optional)
  • 3 cups of chicken broth
  • 1/2 cup of skim milk or cream
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 teaspoon of minced garlic
  • 1 tablespoon of flour

Seasoning

  • 1 teaspoon of black pepper
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dill
  • 1/2 teaspoon of thyme leaves

Preparation

  • In a large pot, heat up some olive oil or avocado oil. Add in the garlic, celery and cucumber. Cook for 7-10 minutes or until tender. Add some seasoning to taste – salt and black pepper.
  • Pour in the broth and add in some more seasoning – a pinch of black pepper and thyme. Bring to a boil stirring occasionally and reduce heat.
  • Add in the milk or cream and sprinkle in the flour. Mix well with a wooden spoon so there are no lumps. Bring to a boil. Reduce heat and cover with lid. Simmer for 15-20 minutes. Stir occasionally – you don’t want it to burn.
  • At this point, you’ll want to use your immersion blender, carefully, and blend the soup a little. There will be some black bits – don’t worry. They’re from the cucumber skin and seeds.
  • Add in the spinach and butter. Mix well. Let cook for a few minutes and blend again until you have a rich, creamy texture. Stir often. Add in a pinch of dill and stir in, a little bit more pepper too.
  • Bring to a boil again and turn off heat. Cover with lid and let sit for a few minutes before serving. This will help the sauce thicken up a bit.

Note: I opted out of using onions this time and it was still good.


Serving

I had some toast and pieces of cooked ham with this and it made for a delicious and light lunch. My body was craving something airy and healthy and this hit the spot.

I blended the soup enough that it was mostly liquid with a few bits of food here and there. You can leave it heartier if you want to, only blending it a bit.


Season as you go

This soup was the best soup I’ve had in ages, and I’ll hands down, make it again. The key was adding enough pepper to make the taste really pop out. Sprinkle seasoning on as you go.

7 Comments Add yours

  1. Hilary Tan says:

    It looks good! I didn’t know that cucumber soup could be eaten hot. I like how your recipe uses fresh ingredients. Tbh I can’t eat soup from a can (bleh!) and prefer homemade soup.

    Like

  2. wendymusings says:

    It was so tasty. Most cucumber recipes are served cold or as dips. This turned out surprisingly good.

    Liked by 1 person

  3. Hilary Tan says:

    Cucumber is one of my favorite veggies and I could eat them for breakfast, lunch, and dinner lol

    Sometimes I’ll make a cucumber and tomato salad using vinegar, a little salt and pepper, and some sugar. So simple and delicious!

    Liked by 1 person

  4. wendymusings says:

    I’m not a fan of the mini ones that they gave me, I like the English long cucumbers and eat every day for lunch. Usually in a sandwich or salad.

    Liked by 1 person

  5. Hilary Tan says:

    The mini cucumbers are overrated 😂 I prefer the English long cucumbers too. A cucumber is a cucumber and the long ones are usually cheaper. Cucumber sandwiches are awesome – one of my favorites!

    Liked by 1 person

  6. This looks and sounds really delicious!

    Like

  7. wendymusings says:

    It turned out better than I thought it would. Really nice and light too.

    Liked by 1 person

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