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Cold Cucumber and Spinach Soup




Source of Recipe


Shell


List of Ingredients




1 bunch scallions, sliced
2 Tbsp vegan margarine
4 cup diced & seeded cucumbers
3 cup vegetable broth
1 cup chopped spinach
1/2 cup sliced & peeled potatoes
1/2 tsp. salt
Lemon juice to taste
Ground pepper to taste
1 cup soy milk

Recipe



In a saucepan, saute 1 bunch of scallions, sliced, in 2
tablespoons vegan margarine until they have softened. Add 4 cups diced and seeded cucumbers, 3 cups vegetable broth, 1 cup chopped spinach, 1/2 cup sliced and peeled potatoes,
1/2 teaspoon salt, and lemon juice and ground pepper to taste.
Simmer the mixture until the potatoes are tender. Transfer the mixture in batches to a blender and puree it. Transfer the puree to a bowl and stir in 1 cup soy milk. Let the soup cool, then chill it for several hours. Serve the soup in chilled bowls, garnished with chopped chives and paprika.
Serves 6 to 8 people.