Spreewald Cucumber and Carrot Soup (Spreewälder Gurken und Karotten Suppe)
Spreewälder Gurken und Karotten Suppe, also known as Spreewald Cucumber and Carrot Soup, is a traditional dish from the Brandenburg cuisine. This refreshing and nutritious soup is perfect for warm summer days.
Ingredients
- 2 large cucumbers, peeled and diced
- 3 large carrots, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced cucumbers and carrots to the pot, and sauté for 5 minutes.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the Spreewälder Gurken und Karotten Suppe hot, garnished with a swirl of cream and a sprinkle of fresh dill.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pot Immersion blender or regular blender Knife Cutting board Measuring cups and spoons
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Spreewälder Gurken und Karotten Suppe with a side of crusty bread or a fresh green salad for a complete meal.
Tips & tricks
For a lighter version, you can substitute the heavy cream with coconut milk for a dairy-free alternative.
Cost
$10