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!)

  1. Place broth, cucumbers, and onions in a pot and bring to boil. Cook on medium/low heat until cucumber is tender.
  2. Put broth, cucumbers, onions, salt, pepper, and dill in a blender or food processor and blend till smooth.
  3. Place in the fridge.
  4. Once cooled, add yogurt and season with more slat, pepper, and dill to taste. Serve cold!

GF V veg DF

Yield: 4 servings