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.