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Swiss Cucumber Soup

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Submitted by sun

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 ½ 591
CUPS ML CUCUMBERS
peeled, seeded, sliced
1 1
MEDIUM MEDIUM ONIONS
halved, sliced
4 6E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped or, 2 tablespoons dried parsley
¼ 1.3
TEASPOON ML SEA SALT
½ 2.5
TEASPOON ML DILL WEED
fresh or, 1/4 teaspoon dried dill
2 3E+1
TABLESPOONS ML CORN OIL
2 3E+1
TABLESPOONS ML ARROWROOT FLOUR
or cornstarch
1 ¾ 414
CUPS ML WATER
2 473
CUPS ML SOY MILK
light or skim milk
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
6 6
SPRIGS SPRIGS DILL WEED, FRESH

Directions

In a large saucepan, sauté cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.

In a small bowl, whisk arrowroot with water.

Pour into sautéd vegetable mixture and stir over medium heat until thickened.

Gradually add soy milk and stir until smooth and creamy.

Simmer for 3 minutes.

Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 94 55% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 137mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 11%
Calcium 14% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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