Cucumber Mint Soup

This is a simple and easy cucumber mint soup that is creamy and delicious as a light side. Made from fresh mint and cucumber, this easy soup has only 3 main ingredients and takes 20 minutes to make.

Course Appetizer, Side Dish, Soup

Cuisine American, Gluten-Free, Vegan

Keyword coconut milk, cucumber, easy recipes, mint, soup

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 87kcal

Author Sireesha A.

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.

Nutrition