Kerry Withoos, Accredited Practising Dietitian


Cucumber Soup

Recipes > vegetarian

This is a super low calorie, low carb, low fat dish that is just delicious on a hot summer day. Very easy to make.

Serves 6

  • 600g cucumber, 2 large, peeled and chopped
  • 8 spring onions or chives, finely chopped
  • 2 chicken stock cubes
  • 1 tablespoon fresh mint, chopped + 1 tablespoon for garnish
  • 625ml water
  • ¼ teaspoon chilli sauce


  • Place cucumber and spring onion [or chives] with chicken stock cubes, 1 tablespoon mint and water in a saucepan, bring to the boil and simmer for 30 minutes.
  • Sieve the soup through a strainer – don’t use a blender otherwise the cucumber pips will turn the soup bitter]. Add chili sauce and chill in the fridge

Microwave option

  • Place cucumber and onion in a casserole dish with stock cubes, mint and water. Microwave on high for 15 minutes.
  • Sieve the soup through a strainer. Add chili sauce and fridge until chilled.