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Cucumber Potato Soup with Vegan Option

August 8, 2017

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 


  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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