Wild Cucumber Soup

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 large cucumber
SF 1 stalk celery
SF 1 c wild herbs (plantain, chicory, wild spinach)
1 Tbsp lime juice
1 tsp kelp salt
½ tsp wasabi (optional)
½ avocado (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.