Cucumber and Coconut Soup with Fresh Dill
A chilled, refreshing soup featuring cool cucumber, creamy coconut milk, and bright dill for a soothing, nutrient-rich starter. This international-inspired soups (anti-inflammatory, dairy-free) ready in about 22 minutes pairs peeled and diced cucumber, (13.5 oz) full-fat coconut milk, low-sodium vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, peeled and diced cucumber
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tbsp, chopped fresh dill
- 1 tbsp lemon juice
- 1, minced garlic clove
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a blender, combine 2 diced cucumbers, 1 can full-fat coconut milk, 2 cups low-sodium vegetable broth, 1 minced garlic clove, and 1/4 tsp salt. Blend on high for 2 minutes until smooth.
- Step 2: Transfer mixture to a saucepan and heat over medium-low heat for 5 minutes, stirring occasionally, until simmering but not boiling.
- Step 3: Remove from heat, stir in 2 tbsp chopped fresh dill and 1 tbsp lemon juice. Season with 1/8 tsp black pepper and let cool for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber and Coconut Soup with Fresh Dill take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber and Coconut Soup with Fresh Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and diced cucumber from drying out.
Can I substitute ingredients in Cucumber and Coconut Soup with Fresh Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber and Coconut Soup with Fresh Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cucumber and Coconut Soup with Fresh Dill dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
