Caroline’s Cucumber Soup

By Caroline Berghout | Serves 2


  • 1 spring onion
  • ½ cucumber
  • ½ tbs cooking oil (coconut, please, everyone – ed)
  • 300ml filtered water
  • 100ml dry white wine (optional, but very nice!)
  • 1 veg stock/herbal broth tablet (or 2 tsp Marigold Vegetable Bouillon – ed)
  • 1 tsp Herbes de Provence
  • 2 tbsp vegetable ‘sour cream'(soy, rice, coconut)
  • Pepper and sea salt to taste


  1. Clean spring onion and cut in thin slices.
  2. Peel cucumber and grate into a bowl.
  3. Heat the oil and put in the white part of spring onion for 1 minute.
  4. Add cucumber, the water (and opt. wine), the herb tablet and herbs.
  5. Cook for 5 minutes, then add the “cream”.
  6. Season to taste and add the remaining spring onion at the last moment.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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