Cucumber Soup

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Servings: 4 Prep: 20 min Cook: 160 min Dairy Free Gluten Free Paleo Freezable Immersion Blender Soup: Cold Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Celery, Cauliflower, Cucumbers, Fresh Dill, Chives, Nutmeg

Ingredients

2 tablespoons extra virgin olive oil ⚠

1 small onion

2 stalks celery ⚠

¾ head cauliflower ⚠

2 zucchinis

3 large cucumbers ⚠

¾ bunch fresh dill ⚠

2 tablespoons chives, optional ⚠

2 teaspoons minced garlic

4 ½ cups chicken broth

⅛ teaspoon nutmeg ⚠

1 teaspoon sea salt, or to taste

Instructions

1. In a heavy bottomed pot, melt coconut oil over medium high heat.

2. Peel and dice onions. Dice celery. Rinse and break cauliflower into florets. Peel and slice zucchini and cucumber into rounds. Remove the stems from dill. Chop chives

3. Sauté onions, celery, and garlic until fragrant.

4. Add two thirds of the chicken broth and the cauliflower.

5. When cauliflower is tender (approximately 10 minutes of cook time), add zucchini.

6. When zucchini is tender (approximately 5 minutes of cook time), add spices, cucumber, and dill.

7. Turn off stove heat.

8. Use an immersion blender to process until smooth or a standing blender to process in batches.

9. Add as much or as little remaining chicken stock to bring the soup to your desired consistency.

10. Chill for at least 3 hours.

11. Serve cool and garnish with fresh chives.