Vegan Cucumber Dill Soup

Light and refreshing, this Vegan Cucumber Dill Soup swaps traditional milk and yogurt for plant-based coconut milk.  This easy recipe can be made in just minutes.  It is perfect for a healthy summer, using bright fresh herbs and a touch of lemon for natural, gluten-free, vegetarian flavor.

EASY         Servings: 4       Ready In: 5 minutes


3 cucumbers
1 tbsp fresh parsley
¼ cup fresh dill
2 tbsp fresh mint
1 tsp lemon juice
1 cups Almond milk
1 (5-oz) can coconut milk

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Vegan Cucumber Dill Soup

To prepare the soup: Use a good vegetable peeler to peel the waxy skin off the cucumbers. Removing the skin makes for a smoother, creamier soup.  Halve the cucumbers. Use a large spoon to scoop out the seeds. These can be a bit rough on the tummy, so it's best to remove. No, you don't need a fancy kitchen gadget to do it. 

In a large blender, combine the cucumbers, parsley, dill, and mint. Add the lemon juice, almond milk, and coconut milk.  Puree until smooth.
Garnish with seedless cucumber slices and fresh dill. Serve chilled. 

Chef's Tips:   Cucumbers are the star of this soup. Choose organic, fresh cucumbers for the best flavor.  To make it elegant, serve in a chilled wine glass. 

Yield: 6 cups


Nutrition Facts
Serving size: 1/4 of a recipe (9.2 ounces).

Calories 109.71
Calories From Fat (73%) 80.46
% Daily Value
Total Fat 9.53g 15%
Saturated Fat 7.55g 38%
Cholesterol 0mg 0%
Sodium 55.89mg 2%
Potassium 377.61mg 11%
Total Carbohydrates 5.53g 2%
Fiber 1.74g 7%
Sugar 2.11g
Protein 2.18g 4%
Calcium 7.75mg <1%
Iron 90.86mg 505%
Vitamin A 456.19IU 9%
Vitamin C 0.42mg <1%

What's the quickest, easiest way to peel and seed a cucumber? Plus a quick, healthy vegan Cucumber Dill Soup. Plant-Based Chef Katie Simmons explains how removing the seeds and peel makes easier digestion and smoother soup. More recipes and videos at: