Ingredients:
- 2 tsp vegetable oil
- 5 cucumbers, chopped
- 3 cloves garlic
- 2 onions, diced
- 2 1/2 cups vegetable broth
- 1/4 cup chopped fresh dill
- pepper to taste
- 1 cup soy milk
Preparation:
In a large saucepan, heat the oil over medium heat and sautee the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper.
Chill. Stir in the soy milk just before serving.
Reprinted with permission from The Compassionate Cook Cookbook.
More Vegetarian and Vegan Soup Recipes:
Curried Split Pea and Potato Soup
Quick and Easy Tomato Rice Soup
Cream of Carrot Soup
Easy Pumpkin Soup Recipe
Vegan Cream of Asparagus Soup
Easy French Onion Soup
Cheesy Potato Soup
Basic Miso Soup Recipe
Red Pepper Gazpacho
Basic Gazpacho
Spinach and Mascarpone Soup
Pumpkin and Coconut Soup
Watermelon Gazpacho
Vegetarian Bean and Barley Soup
Vegetarian Lentil Soup
Gingered Carrot Soup
Thai Lemongrass Soup
