Cucumber Soup

Recipe courtesy of Sophie Cannon. Acclaim from the group: Delicious.

2 large onions peeled and cut
Cucumbers washed, blemishes peeled, quartered and seeds cut out
Potatoes peeled and sliced
small amount of other light colored bland tasting veggie if you have things to get rid off (I added a small head of cabbage and 1 small summer squash)
vegetable bouillon cubes or Bragg Liquid aminos
ume plum vinegar (adds taste, you can skip if you don't have any)
hot sauce (only if you like)


Sautee onions in olive oil until they are translucent
Add water and potatoes and bring to a boil
Cook for 5 minutes

Add cucumbers cut into small pieces
Add other veggies if you have any
Have enough water to cover the veggies

Add 2 cubes of vegetable bouillon, or if you are out like me you can
substitute Bragg

Bring to a boil and simmer until veggies are tender (25 minutes or so)

When cooked, add lots of dill (fresh is best!) and cook for 2 minutes

Buzz with a hand held blender

Add pepper and some ume plum vinegar (adds taste and is a substitute for
salt) and hot sauce if you like.

This soup can be served hot or cold and you can add yogourt or sour cream to
taste when you serve it.

Kid favorite alert!