10-Minute Cucumber Pea Soup
This cold cucumber pea soup is sweet, tangy, creamy and deliciously refreshing, the perfect summer dish. It's nutritious, incredibly easy to make and comes together in under 10 minutes!
Servings 6 servings
Calories 56kcal
Equipment
- Medium size pot
- Blender
Ingredients
- 1 English cucumber peeled, cubed
- 1⅓ cups frozen petits pois or garden peas
- 1 cup vegetable stock hot
- ⅔ cup kefir or natural yogurt, adjust to taste
- 1 small garlic clove finely chopped
- 4 tablespoons chives finely chopped
- 2-3 tablespoons mint finely chopped, leaves only
- 1 tablespoon dill finely chopped, tough stalks removed
- 2-3 tablespoons lemon juice add to taste
- fine sea salt and pepper to taste
Instructions
- Combine the frozen peas with the hot vegetable stock and bring to the boil. Simmer for 1 minute then remove from the heat.
- To the pot add the cucumber and the rest of the ingredients.
- Puree until very smooth. Adjust the seasoning and chill for 1 hour before serving.
Notes
- I recommend peeling the cucumber before making the recipe as the skin may add bitterness.
- Use either frozen petits pois or garden peas. I tend to use petits pois as they are sweeter.
- Do not boil the peas for longer than a minute as they might lose their bright green colour and sweet flavour.
- You can puree this soup either in a high speed blender or using a stick blender depending on how smooth and creamy you want your soup to be.
- Chill your cucumber pea soup for 1 hour before serving. If you are in a hurry you can place the soup in the freezer for 30 minutes before serving. Keep refrigerated for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 56kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 177mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 1mg