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Creamy Zucchini and Cucumber Soup

Spring has, well finally « sprung »! So, it’s time to enjoy all that the season has to offer! Today while setting up outside, we decided to use up all of the veggies leftovers from the week. The lucky candidates turned out to be zucchini, cucumber, leeks, and celery. If you love cucumber, this soup packs a mighty flavorful punch! Here’s my little secret though…I’ve never been a huge fan of cucumber. However, after tasting this soup, I think I might be ready to change my mind. Give it a try and let us know what you think!


Measurement Conversion Chart

  • 2 medium potatoes peeled and cubed

  • 2 medium zucchini chopped

  • 2 medium cucumbers chopped

  • 2 slices of bacon (raw)

  • 4 medium button mushrooms

  • 1 stalk of celery chopped

  • 1 leek

  • 1 shallot (raw), chopped

  • 1 garlic clove, chopped

  • 1 green onion, chopped

  • 1/8 teaspoon spicy paprika

  • 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)

  • 3 bay leaves

  • 1 tablespoon olive oil

  • 2 tablespoons balsamic vinegar

  • Pinch salt and pepper to taste

  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)

  • 1 tablespoon butter

  • 1 tablespoon, crème fraîche or fresh cream

  • 1 squeeze lemon

  • 1 sprig of parsley

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook40min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.

  2. Chop potatoes, zucchini, celery, cucumbers, leeks, garlic, shallots, and mushrooms.

  3. Add vegetable mixture to the boiling chicken stock and continue cooking on low heat for 30 minutes.

  4. Near the end of cook time (ten minutes), remove the bay leaves.

  5. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.

  6. Add milk and cream to the mixture in the blender. Blend to desired consistency.

  7. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.

  8. Finish off with the final sprig of parsley and serve in a bowl.

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