Dairy Free Cucumber, Coconut and Lime Soup

Dairy Free Cucumber, Coconut and Lime Soup

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A vegan and gluten free recipe for a light and healthy soup made of cucumber, coconut milk and lime.
Servings: 10
Calories: 301


  • 1 small onion peeled and chopped
  • 4 tablespoons of sunflower oil
  • 2 large cucumbers peeled, seeded and chopped
  • 2 cloves of garlic peeled and chopped
  • 8 spring onions scallions, trimmed and chopped
  • 2 red chillies seeded and chopped
  • 2 lemon grass stalks chopped
  • 1 1/2 pint of canned coconut milk
  • The grated rind and juice of 2 limes
  • Salt and freshly ground black pepper
  • 7 floz of coconut cream
  • 2 tablespoons of chopped coriander cilantro leaves
  • 1 pint of boiling water with 1 tablespoon of Gluten free vegetable stock bouillon powder


  • Cook the onion in half the oil for 5 minutes.
  • Add the cucumbers and garlic and gently cook for 2 minutes.
  • Add the water and stock (bouillon) powder.
  • Simmer for 15 minutes; cool and liquidize.
  • Wash the pan and heat the remaining oil.
  • Cook the spring onions (scallions), chillies and lemon grass over a medium heat for 2 minutes.
  • Stir in the cucumber liquid and add the coconut milk, grated rind and juice of 2 limes.
  • Season to taste with salt and freshly ground black pepper.
  • Heat through gently for 5 minutes.
  • Allow to cool and then chill until needed.
  • Stir in the coconut cream to taste, and serve in cold bowls with a sprinkling of chopped coriander (cilantro).
Calories: 301 kcal
Carbohydrates: 21 g
Protein: 2 g
Fat: 24g
Saturated Fat: 17 g
Sodium: 213 mg
Potassium: 319 mg
Fiber: 2 g
Sugar: 16 g
Vitamin A: 331 IU
Vitamin C: 18 mg
Calcium: 34 mg
Iron: 3 mg
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