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Simple Warm Cucumber Soup

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Add a few stalks of chopped celery with the onion, if you have it.

  • Author: Mary Leir
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 4 tablespoons olive oil or avocado oil
  • 1 small onion, chopped (plus greens if you have them)
  • 1 large clove garlic, smashed
  • 1 cup roasted, unsalted cashews
  • 1 medium potato, chopped
  • 2 large cucumbers, seeded and chopped
  • 2 small zucchini, chopped
  • 1/2 cup chopped parsley
  • 4 tablespoons nutritional yeast
  • 1 cup vermouth
  • 3 cups vegetable broth
  • 1 stick vegan butter
  • 2 tablespoons fresh lemon juice
  • 1 cup unsweetened soy milk
  • 1 cup plain almond milk yogurt (kite hill)
  • Salt and freshly ground pepper

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, cashews and potato. Add a pinch of salt and 1/2 teaspoon pepper. Cook until onions are tender, 3 to 5 minutes. Add cucumber, zucchini and parsley. Cook until softened, 2 to 3 minutes.
  2. Add nutritional yeast and stir until vegetables are coated. Pour in vermouth and cook 5 – 10 minutes. Add broth and bring to a boil, reduce heat to medium-low. Simmer until the vegetables are cooked through, 20 to 25 minutes.
  3. Once potatoes are tender, add vegan butter, lemon juice, soy milk, and yogurt (if using). Taste and adjust seasonings. Add salt and pepper as needed.
  4. Once vegan butter is melted, remove from heat and cool a few minutes.
  5. Pour soup into a blender no more than half full. Puree in batches until smooth.

Notes

This soup is also good warm or cool. Drizzle more avocado oil on top for serving and garnish with chopped onion greens, fresh dill, fresh mint and / or fresh parsley. Great with a piece of crusty toast or with croutons on top.

Find it online: http://shiftycrafty.com/simple-warm-cucumber-soup/