Apricot And Cucumber Soup

4 hours Prep: 10 minutes Cook: 1 hours

42 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

6	ounces	apricots	dried
1 1/2	pints	vegetable stock
1	each	orange	grated, juiced
1	medium	cucumber
1	medium	onion	chopped
1	tablespoon	vegetable oil
2	teaspoons	curry powder
1	x	salt and black pepper
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 and simmer for 45 minutes.

Cut 8 thin slices from the cucumber and reserve for garnish.

Peel and 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 andamp; chopped cucumber andamp; cook for 2 minutes.

Puree the apricots with the stock andamp; the cucumber mixture.

Return to the pan and heat gently. Season with salt and 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 73g

Amount per Serving

Calories 42 41% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	5%
Sugars 4.0g
Protein 1.0g	2%

Vitamin A	7%		Vitamin C	20%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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