Cucumber Potato Soup with Vegan Option

Cucumber Potato Soup

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 1 pound potatoes, peeled and cut into cubes

• 2 cups vegetable broth

• 1 pound cucumbers--peeled, seeded and chopped

• 1/4 cup milk, cream or almond milk for vegan version

• 1/2 cup flat-leaf parsley, chopped or two sprigs of dill

• Salt and pepper

Directions

1. In a large pot, heat the oil over medium heat. Add the onion; cook until slightly softened. Add the potatoes and broth. Bring to a simmer, cover and cook until the potatoes are tender, about 15 minutes. Add the cucumbers and simmer for 2 more minutes. Using a stick blender or food processor, puree until smooth. Return to the pot and stir in the milk/cream. Garnish with parsley (or dill) and serve hot or cold.

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