Cucumber And Green Onion Soup


1/3 cup cucumber diced

5 green onions chopped

1 cup shredded lettuce (any variety)

¼ cup zucchini diced

½ teaspoon olive oil

210 ml/7 oz. yeast‐free vegetable stock

1 heaping tablespoon pumpkin seeds


Combine olive oil, cucumber, green onions, lettuce, and zucchini in a medium sized skillet. Cover and sweat the ingredients over medium heat for approximately 10 minutes, stirring occasionally.

Add all remaining ingredients except the pumpkin seeds, and bring to a boil. Reduce heat to low, cover, and simmer for 20 additional minutes. Allow soup to cool and then blend it in a blender until smooth. Place in an airtight container and chill in the refrigerator.

Garnish with pumpkin seeds and serve cold.


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