As the cold weather creeps in, there is nothing that I crave more after a long day of classes and extracurricular activities than a rich soup to warm up my bones. My dad may argue that this soup is not considered food, because there is no chewing involved. However, it is very plentiful and pleasant, because it combines the starchy texture of potatoes with the refreshing taste of cucumbers. In reality, I am not a big fan of cucumbers, but in this soup, they add freshness and a pinch of acidity that is indulgent.
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 3 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 1 medium cucumber, peeled, diced and seeded
- 2 cups water
- 1 tablespoon vegetable stock paste
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup natural plain yogurt
- 1 tablespoon minced fresh dill
- Additional salt and pepper to taste
- Optional: 1 teaspoon raw sugar
Begin by heating the olive oil in a large pot over medium heat. Add the onions and garlic to the pot, sauteing both until the onions become translucent. Add the cucumber and potatoes, stirring occasionally and allowing them to cook for about two minutes, or until the cucumber begins to lose some of its liquid. Stir in the water, vegetable stock paste, salt, and pepper. Cover with a lid and reduce the heat to low. Allow the soup to simmer for 15 minutes, or until the cucumber and potatoes soften, stirring occasionally to make sure nothing sticks to the bottom of the pan.
Carefully transfer the soup to a food processor or blender and add the yogurt, sugar, and fresh dill. Blend on low speed until the soup reaches smooth, creamy consistency. Either transfer the soup to the pot and heat before serving, or refrigerate and serve the soup chilled. Add salt and pepper to taste. If you plan on preparing this soup in advance, do not add the yogurt to the blender, but rather stir in a dollop of yogurt to the soup before serving.
Cover photo courtesy of Love and Lemons