Cucumber soup recipe with coconut milk
A very simple soup with soothing creamy taste.
Servings 6
Calories 165kcal
Ingredients
- 3 cucumbers , peeled and cut in chunks
- 4 cups water , divided
- 4 cup chicken stock
- 1 chicken stock cube
- 1 tin corn kernel
- ¼ cup coconut milk powder
- 2 tablespoon cream
- 1 teaspoon vinegar
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Boil cucumbers in a soup pot with two cups water for 7 minutes until they are soft. The lid should be covered.
- Now, add another two cups of water to cucumber stock, so it cools down. Then blend it in a food processor until smooth.
- Transfer cucumber stock back to soup pot. Mix in all the remaining ingredients except cream. and cook for 15 minutes.
- Add cream and serve hot.
Notes
Adding cream just before serving will give a smooth look to soup. Because excess heating curdles cream.
Nutrition
Serving: 1bowl | Calories: 165kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 421mg | Potassium: 378mg | Fiber: 1g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg