Cucumber Dill Soup
FAQ
Do I need to peel the cucumber?
Peeling helps keep the soup light in color and smooth in texture, but if your cucumber has thin skin, you can leave it on for extra fiber.
Can I use a different herb instead of dill?
Dill gives the soup its classic flavour, but you can swap in parsley or chives for a milder herbal note.
Can I make this vegetarian or vegan?
Absolutely! Just use vegetable stock and vegan butter. Skip the sour cream or use a plant-based alternative.
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavours continue to develop.
Why add the dill at the end?
Dill is delicate and loses flavour when cooked for too long. Adding it near the end keeps it bright and fresh.
Can I serve it cold?
Yes! this is one of those soups that works beautifully hot or chilled. If serving cold, taste and adjust seasoning since cold soups need a little extra salt.
Cucumber Dill Soup
German cucumber soup has always been a childhood favourite of mine, passed down from my Oma, to my Mum to me. Filled with fresh cucumbers, herbs and hearty potatoes, this soup will warm the soul and keep you cozy on those cold winter days.. Weather its enjoyed as a starter or a comforting meal on its own, this hot cucumber soup is sure to to warm the soul with every delicious bite.
Equipment
- Immersion Blender or Food Processor (Optional)
Ingredients
- 1 English cucumber peeled and diced
- 2 Large potatoes peeled and cubed
- 1 Medium Celeriac / Celery root peeled and chopped
- 1 Medium yellow onion diced
- 2 cloves garlic minced
- 5 cups chicken broth or vegetable stock
- ½ bundle fresh dill finely chopped
- 1 tbsp butter or vegan butter
- 1 tsp salt
- ¼ fresh cracked pepper
Instructions
- Melt the butter in a medium pot, over medium heat.
- Add the onions to the pot, stirring occasionally, until soft and slightly golden (about 7-8 minutes)
- Add the garlic and cook until fragrant (about 2 minutes)
- Add the broth to a pot and bring to a boil.
- Once boiling reduce heat to medium-low and add the cucumbers, celeriac and potatoes. Allow to cook for 15 minutes.
- After the 15 minutes add the fresh dill, salt and pepper and continue to cook for another 5 minutes.
- Adjust seasoning to taste.
- Serve topped with a sprinkle of fresh dill and a dollop of sour cream (optional)
Notes
Serving Suggestions
- For a smoother texture, puree the soup using an immersion blender or regular blender. Puréeing about 75% and leaving 25% chunky gives a great balance.
- This soup can also be served chilled. Perfect for warm-weather days.
- A dollop of sour cream or Greek yogurt adds creaminess, but it’s optional.
- If the soup turns out too thick, simply stir in a splash of extra stock until it reaches your preferred consistency.
- If it’s too thin, simmer uncovered for a few extra minutes to let it reduce slightly.
- Store in an airtight container in the fridge for up to 1 week.
- The soup may thicken slightly during refrigeration, just loosen it with a bit of stock or water when reheating.
- Let the soup cool completely before transferring it to freezer-safe containers or resealable freezer bags.
- Label with the date and freeze for up to 6 months.
- Reheating from Frozen: Place frozen soup in a pot over medium heat, stirring occasionally until fully heated through (about 10 minutes). Add a splash of stock if needed.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
