Fenugreek Creamy Cucumber Soup
Want to eat all the right vitamins for your skin?
This creamy cucumber fenugreek soup will leave your skin glowing with its healthy amount of antioxidants, lots of vitamins, fiber, and anti-inflammatories.
I like using Fenugreek in this creamy cucumber soup recipe because I feel like it brings a nice savory maple flavor to balance to the flavor of cucumbers and it’s a great source of biotin, fiber, vitamin A, B, and D.
Fenugreek also acts as a great anti-inflammatory due to the high number of antioxidants.
I love using cucumbers in this soup as cucumbers are great for keeping you hydrated and help keep your skin glowing due to the high amounts of vitamin K they have.
Even though this healthy soup recipe is creamy and delightfully light, the fenugreek and cayenne pepper add a much-needed kick of flavor to this easy cucumber soup recipe.
The cucumbers and cilantro combine to make a delicious refreshing taste that is balanced out by the creaminess of the ricotta cheese.
Plus, this fenugreek creamy cucumber soup is the perfect cold soup recipe for cooling down on a hot day or for a warm lunch on a rainy day.- Kara, The Accidental Chef
Serves 4
Ingredients:
- 1 tbsp of Olive Oil
- 3 tsp of Fenugreek spice
- 1 cup of green onions, chopped
- 1 cup of white onions, chopped
- 4 garlic cloves, minced
- 1 tbsp of lime juice
- 4 cucumbers, peeled, seeded and thinly sliced
- 2 cups of vegetable broth)
- 1/2 tsp of garlic powder
- 1/4 tsp of ground pepper
- A pinch ( or more if ya like it spicy) of cayenne pepper
- 1 cup of chopped cilantro
- 1 15 oz container of low-fat ricotta cheese (Vegans: Vegan Ricotta Cheese Substitute )
Directions:
Heat olive oil in a large pot over medium heat. Add garlic, onions and green onions, sprinkle with black pepper and sauté until tender.
Add lime juice, 1/3 of the cucumber slices, broth, cayenne pepper, 1 tsp of fenugreek, 1/3 cilantro, garlic powder; bring to a boil.
Reduce heat and cook at a low simmer until the cucumbers are soft, 6-8 minutes.
Transfer the soup to the food processor. Add the rest of the cilantro, the low-fat ricotta cheese, 2 tsp of fenugreek, the rest of the cucumbers, and blend on low-speed until smooth.
Serve the soup warm or refrigerate and serve it chilled.
Serves 4 | Calories per serving: 181 | Fat: 8.3 g | Carbs: 13.8 g | Protein: 11.3 g | Calcium: 23.7% | Iron: 4.9% | Vitamin A: 25.6%
