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Creamy Cucumber Soup


  • 1 medium onion, chopped

  • 3 large English cucumbers, chopped

  • 1½ cups water

  • 1 tbsp salt

  • ½ cup chopped chives

  • 2 small avocados, peeled and roughly chopped

  • 2 tbsp 2% Greek yogurt

Total Time: 20 min Prep: 5 min Cook: 15 min
Yield: 6 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

In a large stock pot, sauté the onion over a medium heat until transparent.

Add the cucumber, water, and salt, and cover the pot. Cook until the cucumber is tender, about 10 minutes. Remove from the heat.

Working in batches, carefully transfer the cucumber mixture to a blender and blend on high until very smooth.

To the last batch, add the chives, avocado, cream or yogurt, and white wine, if using. Blend until completely incorporated.

Return the blended soup to the stock pot and stir well. Gently rewarm over low heat if necessary. Serve immediately.


This recipe does not contain many non-starchy vegetables. It is highly recommended that you drink a green smoothie made with as many green leafy vegetables and as little of anything else as possible before eating this dish to maximize your SANEity.