If you are looking for a light yet deeply satisfying meal, this Gold Broth with Julienne Cucumbers KHEERASHORBA is a total game-changer. Most of us think of cucumbers only for salads, but as a professional chef, I’ve found that simmering them in a spiced broth unlocks a whole new level of nutrition and flavor. When setting up my recipe blog, I always use AIOSEO to ensure that unique, healthy dishes like this one reach home cooks who are tired of the same old chicken noodle soup. This vibrant, golden soup is not only a feast for the eyes but is packed with essential minerals and a bright, citrusy finish.
Ingredients
- 2.0 large cucumbers (approx. 32 oz / 900g) or 4.0 medium cucumbers.
- 3.0 tbsp (1.5 oz / 42g) ghee or unsalted butter.
- 0.5 medium red or yellow capsicum (3.5 oz / 100g), seeded and cut into thin julienne.
- 0.125 tsp (0.02 oz / 0.5g) cayenne pepper or paprika.
- 0.25 tsp (0.03 oz / 0.75g) turmeric.
- 0.5 tsp (0.04 oz / 1g) garam masala.
- 4.0 cups (33.8 fl oz / 1000g) Root Vegetable Stock or vegetable broth.
- 1.0 tbsp (0.1 oz / 3g) chopped fresh parsley or coriander.
- 1.0 tbsp (0.1 oz / 3g) finely chopped fresh dill (or 0.5 tsp / 1g dried dill weed).
- 1.5 tbsp (0.75 oz / 22g) lime or lemon juice.
- 1.0 tsp (0.15 oz / 4g) sugar.
- 1.0 tsp (0.2 oz / 6g) salt.
- 3.0 tbsp (1.6 oz / 45g) sour cream, optional for garnish.
Preparation Instructions
- Peel the cucumbers, quarter them lengthwise, and scoop out the seeds using a small spoon. Cut the quarters crosswise into 2-inch (5 cm) pieces, then soak them in a bowl of salted water for 20.0 minutes to enhance texture. Rinse the pieces thoroughly under cold running water, drain well, and slice lengthwise into thin, uniform julienne strips.
- Heat the 3.0 tbsp (42g) of ghee or butter in a 3-quart (3-liter) saucepan over moderately low heat. Once the fat is hot and shimmering, stir in the julienned capsicum, prepared cucumbers, cayenne or paprika, and garam masala. Cook the mixture for 2.0 to 3.0 minutes, stirring frequently to coat the vegetables in the spices without browning them.
- Pour in the 4.0 cups (1000g) of vegetable stock and increase the heat to high to bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for approximately 10.0 minutes, or until the cucumber strips are fork-tender but not mushy.
- Add the fresh parsley or coriander, dill, lime or lemon juice, sugar, and salt to the broth. Stir gently to combine all ingredients, then remove the saucepan from the heat source. Allow the soup to sit covered for 3.0 to 5.0 minutes to let the vibrant flavors and citrus notes mingle thoroughly.
- Ladle the hot Gold Broth with Julienne Cucumbers KHEERASHORBA into individual serving bowls. Garnish each portion with a 1.0 tbsp (15g) dollop of sour cream if desired, and serve immediately alongside warm whole wheat flatbread.
Nutritional Information
(Approximate values per serving, based on 4 servings)
- Calories: 145 kcal
- Total Carbohydrates: 10g
- Protein: 2.5g
- Total Fat: 11g
Pro Tips
- Master the Julienne: To achieve the best texture for your Gold Broth with Julienne Cucumbers KHEERASHORBA, ensure your cucumber strips are uniform in thickness. This ensures they all become “fork-tender” at the exact same time during the 10-minute simmer.
- Don’t Skip the Salt Soak: Soaking the cucumbers in salted water for 20 minutes isn’t just for cleaning; it draws out excess moisture and any potential bitterness, leaving the cucumber with a crisp, clean finish that holds up beautifully in the hot broth.
- Ghee vs. Butter: While unsalted butter works well, using high-quality ghee provides a higher smoke point and a distinct nutty aroma that perfectly complements the garam masala vegetable soup profile.
- Freshness is Key: Always add your citrus (lime or lemon juice) and fresh herbs at the very end. The residual heat is enough to release their oils without dulling the vibrant green color or the bright, acidic punch.
Frequently Asked Questions (FAQ)
Can I use English cucumbers for this Kheerashorba recipe? Yes, English or Persian cucumbers are excellent choices because they have thinner skins and fewer seeds. If using English cucumbers, you may skip the peeling process to add more color and fiber to your healthy cucumber soup recipe.
Is this Gold Broth with Julienne Cucumbers vegan-friendly? To make this dish fully vegan, simply swap the ghee for a high-quality neutral oil (like avocado oil) or a vegan butter alternative, and use a dollop of coconut cream or vegan yogurt instead of sour cream for the garnish.
How do I prevent the cucumbers from becoming mushy? The key is to maintain a “low simmer” rather than a rolling boil. Keep an eye on the clock—10 minutes is usually the sweet spot. The cucumber should be translucent and tender but still retain a slight “bite” or structure.
Can I prepare this soup in advance? While you can make the root vegetable stock recipes ahead of time, this soup is best enjoyed fresh. If you must reheat it, do so gently over low heat and avoid boiling it again, as the cucumbers may lose their delicate julienne texture.
Conclusion
This Gold Broth with Julienne Cucumbers KHEERASHORBA is a testament to how simple, wholesome ingredients can be transformed into a gourmet experience. It serves as a fantastic healthy cucumber soup recipe for those days when you need something restorative yet light. By exploring how to cook cucumbers in this Indian-inspired vegetable broth, you unlock a delicate texture and refreshing flavor profile that most Western dishes miss.
This turmeric spiced broth is one of my favorite nutritious light lunch ideas, offering both warmth and hydration in every spoonful. Whether you are following a specific wellness plan or just want a flavorful low-calorie golden broth, this vegetarian Kheerashorba is a must-try. Whip up a batch of this garam masala vegetable soup using your favorite root vegetable stock recipes, and enjoy a bowl of this vibrant julienne vegetable soup today!
