Simple Cucumber Soup

The most simple yet one of the best soups I had so far. A simplified version of my mum’s cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.

Step: 1

Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.

Step: 2

Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

Per Serving: 151 calories; protein 3.4g; carbohydrates 15g; fat 9.3g; cholesterol 10.2mg; sodium 500.2mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.