This is a simple and easy cucumber mint soup that gives you the all calm and refreshing vibes. Made from fresh mint and cucumber, this easy soup has only 3 main ingredients and takes 20 minutes to make. Perfect as a side or as an appetizer, this creamy vegan, gluten free dish is a must try!
Table of contents
Why you will like this recipe
- Fast and Easy: This soup is simple and easy to make. All it takes are 3 main ingredients (mint, cucumber and coconut milk) and 20 minutes to make.
- Refreshing and Versatile: This soup can be eaten hot or chilled depending on your mood or the season. Both cucumber and mint have naturally refreshing flavors and pair so well with each other. Cucumber has a mild, crisp taste, while mint adds a cool, invigorating burst of flavor.
- Great for Cold Season: There is a reason why most of the over the counter cold medicines come with a mint flavor. The key ingredient for this soup is mint, which contains menthol that acts as a natural decongestant. It also has anti-inflammatory properties that help fight off infection.
- Low Calorie and Low Carb: This soup is light with each serving under 100 calories and less than 7g of carbs. The main source of carbs is coconut milk. This recipe uses whole coconut milk, but you can also use light coconut for an even more low carb version.
- Great for Meal Prep: You can make this soup ahead of time and store it for your weekday meals. It works great as a chilled soup as well, so there is no need for re-heating the soup when you are on the go!
Ingredients to make this Cucumber Mint Soup
All it takes are 3 main ingredients, salt and pepper to taste to make this easy cucumber soup recipe. For this recipe, you'll need:
- Coconut Milk: You'll need about half a cup of coconut milk. For a creamier setting, you can use ¾ cup of coconut milk (half a can tin if you are using canned coconut milk).
- Mint leaves: Fresh mint leaves work best for this recipe (approx. 4-5 oz of fresh mint leaves).
- Cucumber: Because this soup makes 2 servings, 1 medium sized cucumber works for this recipe.
- Salt and Pepper: Seasoning added for taste
Step-by-Step guide to making this Cucumber Mint Soup
First, you will need to peel your cucumber and cut them into medium sized chunks.
Next, in a pan of hot water (2 cups of boiling water), toss the diced cucumber and mint leaves in. Bring it to a boil and let simmer for 15 minutes.
The cucumber should become soft and tender and the mint leaves should be withered once boiled.
Toss in the cucumber, mint along with the hot water into a blender. Blend for about 15-20 seconds until the mix has a smooth and watery consistency.
Next, pour in the mixture and coconut milk in a heated saucepan (medium heat) for about 4-5 minutes.
Garnish with salt and pepper.
Allow the soup to cool for 1-2 minutes. Serve and enjoy!
You can also serve this soup chilled. Refrigerate for 2-3 hours once the soup comes to room temperature.
Serving sides and suggestions
Because this soup is light, it pairs well with other hearty dishes like pasta or sandwiches. Here are some of our favorite pairings that works well with this recipe:
- Three Cheese Lasagna
- Vegan Gnocchi
- Chili's Copycat Black Bean Burger
- Buffalo Chickpea Burgers
- Italian Impossible Meatballs
Alternatively, you can also make this a keto/low carb meal option and pair it with a protein rich dish such as our air fryer tofu.
You can't go wrong either way - whether you enjoy it on its own or pair with another dish, it's a creamy refreshing boost to your day!
Cooking Tips
This recipe is beginner friendly and doesn't have many complicated steps when it comes to making this delicious soup. That being said, a couple of tips to keep in mind:
- Substituting with Lite Coconut Milk: If you are using lite coconut milk, you will need to add in more coconut milk to achieve the same creamy texture. Since light coconut milk is diluted (1:2 ratio) version of the regular milk, use a full cup of lite coconut milk as a substitute for this recipe
- Use Fresh Mint Leaves: Use fresh mint leaves rather than dried leaves. Dried leaves are dehydrated version of fresh leaves and are used as garnish for hearty dishes. They don't work well in soups.
Final Thoughts
Did you make this soup? What sides did you use to serve your soup with? Let us know in the comments section below! If you have leftover cucumbers from this recipe, check out our cucumber and tomato salad and vegan ricotta toast with cucumber and radish recipes!
Frequently Asked Questions
Once made, store in refrigerator for another 1-2 days. You can serve this chilled or re-heated in the microwave.
Recipe Card
Equipment
- 1 Saucepan
- 1 Blender
Ingredients
- 1 cucumber medium sized
- 4 oz fresh mint leaves approximately 4-6 oz or handful bunch of leaves
- ½ cup coconut milk
- ⅓ teaspoon salt for taste
- ¼ teaspoon pepper for taste
Instructions
- First, you will need to peel your cucumber and cut them into medium sized chunks.
- Next, in a pan of hot water (2 cups of boiling water), toss the diced cucumber and mint leaves in. Bring it to a boil and let simmer for 15 minutes. The cucumber should become tender and mint leaves should be withered after boiling.
- Toss in the cucumber, mint along with the hot water into a blender. Blend for about 15-20 seconds until the mix has a smooth and watery consistency.
- Next, pour in the mixture and coconut milk in a heated saucepan (medium heat) for about 4-5 minutes.
- Garnish, Serve and Enjoy!
Notes
- Substituting with Lite Coconut Milk: If you are using lite coconut milk, you will need to add in more coconut milk to achieve the same creamy texture. Since light coconut milk is diluted (1:2 ratio) version of the regular milk, use a full cup of lite coconut milk as a substitute for this recipe
- Use Fresh Mint Leaves: Use fresh mint leaves rather than dried leaves. Dried leaves are dehydrated version of fresh leaves and are used as garnish for hearty dishes. They don't work well in soups.
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