Apricot and Cucumber Soup

3 hours Prep: 2 hours Cook: 1 hours

128 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	ounces	apricots, dried
1 1/2	pt	vegetable stock
1	each	orange	juiced & rind grated
1	medium	cucumbers
1	medium	onion	finely chopped
1	tablespoon	vegetable oil
2	teaspoons	curry powder
1	x	salt and black pepper	to taste
2	tablespoons	pumpkin seeds	to garnish

Directions

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simmer for 45 minutes.

Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder.

Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes.

Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper.

Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment.

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Nutrition Facts

Serving Size 141g

Amount per Serving

Calories 128 27% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 24.0g	8%
Dietary Fiber 4.0g	15%
Sugars 18.0g
Protein 2.0g	4%