Spicy Cucumber Soup

Vegetarian
Gluten Free
Health score
6%
Spicy Cucumber Soup
50 min.
4
129kcal

Suggestions

This spicy cucumber soup is a refreshing and healthy dish that's perfect for a light meal or starter. With a blend of spices and a hint of heat, it's a delicious way to enjoy cucumbers in a whole new way. The best part? It's vegetarian and gluten-free, so it's a great option for those with dietary restrictions. The soup is also packed with nutrients, offering a good source of vitamins A, E, C, and K, as well as minerals like manganese, potassium, and magnesium. The preparation is simple and straightforward, making it an easy choice for a quick and tasty dish. The combination of olive oil, garlic, and onion creates a flavorful base, while the addition of vegetable stock and milk adds a creamy texture. The spices, including curry powder, red pepper flakes, and sesame oil, give the soup a nice kick, while the soy sauce adds a savory touch. Blending the ingredients together creates a smooth and slightly grainy consistency that's simply irresistible. Whether you're looking for a tasty snack or a light meal, this spicy cucumber soup is a fantastic choice that's sure to tantalize your taste buds.

Ingredients

  • teaspoon ground pepper 
  •  cucumber peeled seeded chopped
  • teaspoons curry powder 
  • teaspoon parsley dried
  • teaspoons garlic minced
  • 0.5 cup milk 
  • tablespoons olive oil 
  • 0.5  onion chopped
  • teaspoon pepper red crushed
  • teaspoon sesame oil 
  • tablespoons soya sauce 
  • cup vegetable stock 

Equipment

  • sauce pan
  • blender

Directions

  1. Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more.
  2. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

Nutrition Facts

Calories129kcal
Protein9.93%
Fat63.84%
Carbs26.23%

Properties

Glycemic Index
51.75
Glycemic Load
1.76
Inflammation Score
-6
Nutrition Score
7.1204347403153%

Flavonoids

Apigenin
1.13mg
Luteolin
0.02mg
Isorhamnetin
0.77mg
Kaempferol
0.09mg
Myricetin
0.03mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:129.42kcal
6.47%
Fat:9.54g
14.68%
Saturated Fat:1.75g
10.96%
Carbohydrates:8.82g
2.94%
Net Carbohydrates:6.79g
2.47%
Sugar:4.9g
5.45%
Cholesterol:3.66mg
1.22%
Sodium:762.26mg
33.14%
Alcohol:0g
100%
Protein:3.34g
6.68%
Vitamin K:17.59µg
16.75%
Manganese:0.26mg
13.11%
Vitamin A:649.6IU
12.99%
Vitamin E:1.65mg
10.99%
Potassium:330.91mg
9.45%
Vitamin B6:0.18mg
9.13%
Phosphorus:86.85mg
8.69%
Vitamin C:6.82mg
8.26%
Fiber:2.04g
8.14%
Magnesium:31.16mg
7.79%
Calcium:73.72mg
7.37%
Copper:0.14mg
7.2%
Folate:27.53µg
6.88%
Vitamin B2:0.11mg
6.55%
Iron:1.06mg
5.91%
Vitamin B1:0.08mg
5.58%
Vitamin B5:0.54mg
5.38%
Zinc:0.54mg
3.57%
Vitamin B3:0.61mg
3.04%
Vitamin B12:0.16µg
2.74%
Vitamin D:0.34µg
2.24%
Selenium:1.4µg
2.01%
Source:Allrecipes