Apricot& Cucumber Soup

210 minutes Prep: 180 minutes Cook: 30 minutes

85 calories per serving view nutrition facts

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Ingredients

6	ounces	apricots	dried
1 1/2	pints	vegetable stock
1	each	orange	juiced and rind grated
1	medium	cucumber
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 and simmer for 45 minutes.

Cut 8 thin slices from the cucumber andamp; 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 and 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 147g

Amount per Serving

Calories 85 40% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 12.0g	4%
Dietary Fiber 3.0g	10%
Sugars 8.0g
Protein 2.0g	4%

Vitamin A	14%		Vitamin C	40%
Calcium	4%		Iron	4%

* 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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