Low Carb Cucumber Soup

Summer, summer, summer time… a song that keeps popping into my head. The heat has burned and we are all sweating collectively. We don’t care about anything but bathing.

But you also have to eat. I believe that, like me, you can’t prepare anything that has to do with the stove and heat, but only a simpler, refreshing and quick ready meal.

Soups without cooking are an ideal solution to these problems. In addition to being nutritious, they will refresh you and will not be difficult or easy to digest. This cucumber soup is low in carbohydrates, and another amazing thing about this recipe is that it is vegan or lactose free and you only need a few foods.

It is cucumber season and should be used in all ways, not just in salads. My recommendation is to drink cucumber juice or cut it into slices and put it in the water you will drink during the day (so-called aromatized water) or instant soup whose recipe I bring you ❤️

Few Cool Facts About Cucumber Soups

Interestingly, cucumber juice in Asia, where cucumber originates, has been drunk during the summer heat since ancient times. And in ancient Egypt they were aware of the healing properties of this fruit. It contains a lot of minerals and vitamins, fiber, carotene, etc.

Since cucumber is largely made of water, it cleanses the body of toxins and has a great effect on digestion, which is also why this low carb cucumber soup is so healthy. We also know that cucumber is used for cosmetic purposes, ie it is applied directly to the area around the eyes to soothe swollen eyes.

Advice! If you buy a cucumber from proven sources, eat it with the peel. But if you buy those of dubious origin, it would be good to remove the rind because it is coated with wax to make the cucumber last as long as possible.

If the cucumber is hard for you, try slicing it an hour before eating and add a little salt. It will release water that you will strain and then it will be lighter for the stomach. You can “take off” the bitterness of the cucumber so that after peeling the cucumber with a fork, you go along the entire length of the cucumber.✨

Low Carb Cucumber Soup

My low carb cucumber soup is quite simple to prepare, and you can play with the ingredients, spices and ratios as you prefer.

To get started, follow my instructions below.

Low Carb Cucumber Soup

Low Carb Cucumber Soup

  • Blender
  • 1 medium cucumber
  • 1 young onion
  • 1 cup vegetable milk (I used unsweetened almonds milk)
  • 1 can coconut milk (all you need is canned cream)
  • 1 tbsp coconut oil
  • 1 lime or lemon juice
  • 2 tbsp curry
  • 1 tbsp parsley
  • 1 tbsp dill
  • pinch of salt
  • pinch of pepper (optional)
  1. Put vegetable milk, can of coconut milk cream, coconut oil and mix for a few seconds in a blender / multipractice.

  2. Then add half a sliced cucumber (I let go of the peel), onion, spices and lime juice. Blend everything together.

  3. Then transfer to a serving dish and add the remaining finely chopped cucumber.

  4. Put in the fridge for an hour to cool the future cold soup ???? Your low carb cucumber soup is ready to be served!

– dose for 2 servings-
*you can add fresh mint leaves if you wish


Thank you so much for reading my low carb cucumber soup recipe ❤️

The soup is ideal for dinner or lunch with the addition of cereals (millet, quinoa (). Coconut cream will give density and nutrients to your (healthy!) Fats, while cucumber will maintain the appropriate freshness that we are all desperately looking for in summer, and curry will add a touch of the East. Fine, fresh and nutritious. Let the summer feasting begin!

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!

– Luka