Tired of the same old soups? Prepare to be amazed by this Gold Broth with Julienne Cucumbers, also known as Kheerashorba! We often relegate cucumbers to salads, but simmering them in a fragrant, turmeric-spiced broth transforms them into something truly special. This soup is a revelation—light, deeply nourishing, and bursting with a bright, citrusy finish. It’s a vibrant, golden hug in a bowl that’s as beautiful as it is delicious.
Ingredients
• 2 large cucumbers (approx. 32 oz / 900g) or 4 medium cucumbers
• 3 tbsp ghee or unsalted butter (1.5 oz / 42g)
• 0.5 medium red or yellow capsicum, seeded and julienned (3.5 oz / 100g)
• 0.125 tsp cayenne pepper or paprika (0.02 oz / 0.5g)
• 0.25 tsp turmeric (0.03 oz / 0.75g)
• 0.5 tsp garam masala (0.04 oz / 1g)
• 4 cups Root Vegetable Stock or vegetable broth (33.8 fl oz / 1000g)
• 1 tbsp chopped fresh parsley or coriander (0.1 oz / 3g)
• 1 tbsp finely chopped fresh dill (0.1 oz / 3g) or 0.5 tsp dried dill weed
• 1.5 tbsp lime or lemon juice (0.75 oz / 22g)
• 1 tsp sugar (0.15 oz / 4g)
• 1 tsp salt (0.2 oz / 6g)
• 3 tbsp sour cream, optional for garnish (1.6 oz / 45g)
Instructions
1. Preparation
2. Peel the cucumbers, quarter them lengthwise, and scoop out the seeds. Cut the quarters crosswise into 2-inch (5 cm) pieces, then soak in a bowl of salted water for 20 minutes. Rinse thoroughly under cold water, drain well, and slice lengthwise into thin julienne strips.
3. Heat the ghee or butter in a 3-quart (3-liter) saucepan over moderately low heat. Once shimmering, stir in the julienned capsicum, cucumbers, cayenne, and garam masala. Cook for 2 to 3 minutes, stirring frequently to coat the vegetables without browning.
4. Pour in the vegetable stock and increase the heat to high. Once boiling, reduce the heat to low, cover, and simmer for about 10 minutes, or until the cucumber is fork-tender but not mushy.
5. Add the fresh parsley or coriander, dill, lime or lemon juice, sugar, and salt. Stir gently to combine, then remove from the heat. Let the soup sit covered for 3 to 5 minutes to allow the flavors to mingle.
6. Ladle the hot soup into bowls. Garnish with a dollop of sour cream if desired, and serve immediately.
Nutritional Information
• (Approximate values per serving, based on 4 servings)
• Calories: 145 kcal
• Total Carbohydrates: 10g
• Protein: 2.5g
• Total Fat: 11g
Pro Tips
• To achieve the best texture, ensure your cucumber strips are uniform in thickness. This helps them cook evenly and become perfectly tender all at once.
• Don’t skip the 20-minute salt soak. It draws out excess moisture and any bitterness, resulting in a crisp, clean cucumber flavor that holds up in the hot broth.
• While butter works, using ghee provides a higher smoke point and a distinct nutty aroma that perfectly complements the garam masala.
• Always add your citrus juice and fresh herbs at the very end, off the heat. The residual warmth is enough to release their flavor without dulling their bright taste and color.
FAQ
Q: Can I make this cucumber soup vegan
A: Yes, this Gold Broth can easily be made vegan. Simply substitute the ghee or unsalted butter with a high-quality vegan butter or a neutral oil like coconut or avocado oil. For the optional garnish, use a plant-based sour cream or a dollop of unsweetened coconut yogurt instead of dairy sour cream.
Q: How can I add more protein to this vegetarian soup
A: To make this a more filling and protein-rich meal, consider adding a cup of cooked chickpeas, white beans, or some firm, cubed tofu during the last 5 minutes of simmering. You could also serve it alongside a slice of hearty whole-grain bread or quinoa for a complete vegetarian meal.
Q: How should I store leftover Kheerashorba
A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The cucumbers may soften slightly upon reheating, but the flavor will remain delicious. Reheat gently on the stovetop over low heat, being careful not to boil it, which can dull the fresh herb and citrus flavors.
Q: Is this vegetarian cucumber soup gluten-free
A: Yes, this recipe is naturally gluten-free as written. All the ingredients listed, including the vegetables, spices, ghee, and vegetable stock, do not contain gluten. Always double-check the label on your vegetable stock to ensure it is certified gluten-free if you have a high sensitivity or celiac disease.
