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

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With an abundance of cucumbers on the Homolka farm lately, I’ve been experimenting with different ways of using it up. This recipe uses up 4 cucumbers at a time, however full disclaimer, the actual flavour of the cucumber is masked by the spices, but it’s still a delicious and hearty soup nonetheless, and also healthy and low in calories! (If you’re looking for a cucumber soup full of cucumber flavour, check out the Hot or Cold Creamy Cucumber Soup recipe.)

Cucumber-mania!

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:

  • 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!

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:

  1. 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).
  2. 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.
  3. 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.
  4. 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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