Cucumber and Carrot Soup

Cucumber and Carrot Soup


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This soup is so good and simple to prepare. You can also freeze the vegetable puree until needed for a quick meal. Do not add too much salt as cooked cucumber is naturally salty.


Serves: 6 

  • 6 cups (1 1/2 litres) vegetable stock
  • 2 large Continental cucumbers, peeled and sliced
  • 2 small carrots, peeled and sliced
  • 1 zucchini, peeled and sliced
  • 1 large onion, diced
  • 80g butter
  • 1 onion shallot, minced
  • 3/8 cup plain flour
  • 3 cups (750ml) milk
  • salt, pepper and parsley, to taste

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Bring the stock to a boil. Add cucumbers, carrots, zucchini and onion, reduced heat, cover and simmer 20 minutes. Let cool 10 minutes then transfer to a blender and puree.
  2. Melt the butter in a large saucepan and saute the shallot. Add the flour and mix. Add milk and simmer, stirring, until creamy.
  3. Add the vegetable puree and whisk to remove lumps. Heat through and season, being careful not to add too much salt.

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