Provided by raklisa2020
Number Of Ingredients 13
Steps:
- 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, cooked potatoes and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup, except for a little bit if you want it to be chunkier, to a blender, and carefully puree until the soup is creamy. Add in the chunky soup that was left out and serve.
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Elizabeth Emmanuel
[email protected]I'm not sure about this recipe. It sounds a bit too spicy for my taste.
Oniyah Up
[email protected]This recipe is a keeper. I can't wait to try it with different variations.
Jannat Kamran
[email protected]I'm definitely going to make this soup again. It's a new favorite!
Partho S
[email protected]This soup is so easy to make, and it's a great way to use up leftover cucumbers.
Terrell Wilson
[email protected]I had some trouble finding fresh cucumbers, so I used English cucumbers instead. The soup still turned out great!
Cezard Osnel
[email protected]This soup was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili peppers.
james godwin
[email protected]I love the unique flavor of this soup. It's unlike anything I've ever had before.
Rosemary Adoga
[email protected]This soup is so refreshing and flavorful. It's the perfect meal for a hot summer day.
Aariana Weaver
[email protected]I've never been a fan of cucumber soup, but this recipe changed my mind. The addition of ginger and chili peppers gave it a really nice flavor.
Ambly
[email protected]This spicy cucumber soup was a delightful surprise! The combination of flavors was perfectly balanced, with just the right amount of heat. It was also incredibly easy to make, and I loved that I could use fresh cucumbers from my garden.