Go Back
The first step in crafting your Refreshing Cucumber & Ginger Detox Soup is to sauté the aromatics. Begin by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add chopped onions and minced garlic. Sauté these ingredients for about 3-5 minutes until they are softened and fragrant. This step is crucial as it creates a flavor base for your soup, allowing the natural sweetness of the onions to develop and the garlic to infuse the oil, which will elevate the overall taste of the soup.

Cucumber & Ginger Detox Soup

Elevate your summer meals with this Refreshing Cucumber & Ginger Detox Soup! This light and invigorating soup combines hydrating cucumbers with the zesty kick of ginger and creamy coconut milk for a deliciously healthy dish. Packed with essential nutrients, this detox soup supports digestion and aids in detoxification. It's quick and easy to prepare, making it a perfect recipe for warm days. Enjoy a nourishing bowl that refreshes your body and delights your taste buds!
Print Recipe Pin Recipe

Ingredients
  

2 large cucumbers, peeled and diced

1 tablespoon fresh ginger, grated

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (light or full-fat)

1 tablespoon olive oil

1 teaspoon lime juice (freshly squeezed)

Salt and pepper to taste

Fresh mint leaves for garnish

Optional: 1 jalapeño, seeded and diced (for added heat)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add Cucumbers: Stir in the diced cucumbers and sauté for another 5 minutes, allowing them to soften slightly.

      Pour in Broth: Add the vegetable broth to the pot, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, allowing all the flavors to meld together.

        Blend: Remove the pot from heat and let it cool slightly before transferring the soup to a blender. Blend until smooth and creamy. If you prefer a chunkier texture, pulse the blender briefly instead of blending continuously.

          Return to Pot: Pour the blended soup back into the pot. Stir in the coconut milk and lime juice, and season with salt and pepper to taste. If you're adding jalapeño for heat, mix it in at this stage.

            Final Heat: Warm the soup over low heat for about 5 minutes, ensuring it is heated through without boiling.

              Serve & Garnish: Ladle the soup into bowls and garnish with fresh mint leaves. If desired, add a lime wedge for extra zest on the side.

                Prep Time, Total Time, Servings:

                  15 minutes | 35 minutes | Serves 4-6