Summarized Recipe:

Spicy Cucumber Curry Soup

Date Published: Jan 1st, 2023 | Last Updated: Jan 1st, 2023
Author: Abby |Category: starter, appetizer, main, healthy, vegetarian, < 30mins, easy, low-cal
Serves: 6-8 as a starter, 4 as mains | Prep time: 10 mins | Cook time: 15 mins

Ingredients:

1 large onion, diced
4 garlic cloves, minced
4 large cucumbers, peeled, deseeded, and chopped
1.5 Tbsps curry powder
2 tsps red pepper flakes
1/4 tsp cayenne pepper (or more if you prefer it spicier)
1/4 cup soy sauce
2 tsps sesame oil
2 cups chicken stock (or vegetable stock)
1 cup milk
4 cups of cooked shredded chicken (optional)
1 cup Greek yogurt
Salt and pepper to taste

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the curry powder, red pepper flakes, and cayenne pepper. Sauté for another minute until the spices are fragrant, then add in the soy sauce, sesame oil, chicken stock, and milk. Bring the soup to a boil then simmer gently for 10 mins with the lid on, until the cucumbers are soft.
After 10 minutes, turn off the heat and use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Put the soup back on the stove on MED heat and add in the shredded chicken. Once heated through, stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy!

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Happy New Year everyone!

Summer is upon us which means the Homolka farm is once again in full swing with an array of fresh home-grown veggies! Of these veggies, zucchini and cucumber seem to always be in abundance with Toby’s dad at least harvesting 4-6 per day! There’s only so much cold cucumber salad you can make, so I was on the hunt for cooked cucumber recipes. I’ve always been a sucker for soups so when I came upon a hot cucumber soup recipe from EatingWell.com, I just had to try it! It was delicious right from the start but I made a few little adjustments and doubled the recipe amount so I can have this as a main dish instead of a small appetizer portion. This recipe can be served hot, warm, or chilled – cold soups never seem satisfying and hearty for me, so I always like to have it hot.

This is only part of the cucumber mania on the farm! ❤️

This soup is so quick and easy to make. It’s also fantastic for using up an abundance of cucumbers and best of all it’s creamy and low in calories at the same time! Sounds too good to be true, eh?

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).

Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.

Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.

After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.

Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!

Summarized Recipe:

Hot or Cold Creamy Cucumber Soup

Ingredients:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.
After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!