Hydrating Cucumber-Celery Bone Broth Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A soothing, anti-inflammatory soup designed to combat dehydration-related headaches, featuring crisp vegetables and nutrient-rich bone broth. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs cucumber, celery, bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 cups, thinly sliced cucumber
• 1 cup, finely chopped celery
• 1.5 cups bone broth
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh dill
• 1/4 tsp sea salt
• pinch black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 2 cups thinly sliced cucumber, 1 cup finely chopped celery, and 1.5 cups bone broth. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 15 minutes until vegetables are tender but not mushy.
2. Step 2: Stir in 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 1/4 tsp sea salt, and a pinch of black pepper. Simmer uncovered for 3 minutes until fragrant and flavors meld, then remove from heat.
3. Step 3: Let rest for 5 minutes before serving; the soup should be cool enough to sip comfortably but still warm to soothe headaches.