Secure your summer surplus of cucumbers for the next winter in this super easy, tasty soup. You’ll be so pleased to have something refreshing in winter.
|SF||1 c||wild herbs (plantain, chicory, wild spinach)|
|1 Tbsp||lime juice|
|1 tsp||kelp salt|
|½ tsp||wasabi (optional)|
|SF||½ c||diced red bell pepper or pomegranate seeds|
Blend all ingredients except red peppers or pomegranate seeds until smooth. Taste and adjust seasoning to your liking. Serve immedatially or freeze for later use.
Using frozen cucumber soup: Let it thaw in a fridge overnight and blend briefly in a blender again to re-gain a smooth consistency.