Creamy Cucumber Soup




  • 1 tablespoon of extra virgin oil
  • 2 cloves of garlic, minced
  • 1 small onion, chopped
  • 1 tablespoon of lemon juice
  • 4 cups of peeled and chopped cucumber
  • 1 ½ cup of vegetable broth
  • ¼ teaspoon of black pepper
  • A pinch of cayenne pepper
  • ½ cup low fat yoghurt (Carol says use coconut cream)
  • Salt to taste


Heat oil in a saucepan, and add garlic and onion to it. 

Cook, stirring continuously until this turns tender. 

Add lemon juice and cook for another 1 minute. 

Add cucumber, vegetable broth, salt, pepper, cayenne and simmer on medium heat until the cucumber turns soft. 

Transfer the soup into the blender and add herbs to it.

Blend until the soup acquires a smooth consistency. 

Pour into a serving bowl and stir in the yoghurt. 

Garnish with parsley and serve the soup, or serve it chilled.


Nutritional value:

One serving provides 173 calories, 5 grams of fat, 2 mg cholesterol, 4 grams of protein, and 550 mg of potassium.