Summery Cuke Soup
Yield
6 servingsPrep
15 minCook
15 minReady
120 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| 5 | each |
cucumbers
peeled, seeded & chopped |
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
onions
medium, chopped |
|
| 2 ½ | cups |
vegetable stock
|
|
| ¼ | cup |
dill weed
fresh, chopped |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
soy milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 5 | each |
cucumbers
peeled, seeded & chopped |
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
onions
medium, chopped |
|
| 591 | ml |
vegetable stock
|
|
| 59 | ml |
dill weed
fresh, chopped |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
soy milk
|
|
Directions
In a large saucepan, heat the oil over medium heat and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes.
Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth.
While the mixture is still warm, stir in the dill and season with pepper.
Chill. Stir in the soy milk just before serving.
