Sour Cream Cucumber Soup
Tradition Cold Soup for Hot summer days. Check out our vegan product suggestions for a creamy and delicious vegan soup.
2 Cups Vegetable Broth
2 Cucumbers, peeled, seeds removed, and sliced
2 tbsp diced Onions
1 tsp Salt
1 tsp Pepper
1 tsp Dill (fresh or dry)
2 Cups Yogurt (Forager's Plan Protein Yogurt works great!)
- Place broth, cucumbers, and onions in a pot and bring to boil. Cook on medium/low heat until cucumber is tender.
- Put broth, cucumbers, onions, salt, pepper, and dill in a blender or food processor and blend till smooth.
- Place in the fridge.
- Once cooled, add yogurt and season with more slat, pepper, and dill to taste. Serve cold!
Yield: 4 servings