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Swiss Cucumber Soup

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ½ cups cucumbers
peeled, seeded, sliced
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1 medium onions
halved, sliced
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4 tablespoons parsley leaves
fresh, chopped or, 2 tablespoons dried parsley
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¼ teaspoon sea salt
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½ teaspoon dill weed
fresh or, 1/4 teaspoon dried dill
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2 tablespoons corn oil
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2 tablespoons arrowroot flour
or cornstarch
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1 ¾ cups water
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2 cups soy milk
light or skim milk
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¼ teaspoon black pepper
ground
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6 sprigs dill weed, fresh
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Ingredients

Amount Measure Ingredient Features
591 ml cucumbers
peeled, seeded, sliced
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1 medium onions
halved, sliced
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6E+1 ml parsley leaves
fresh, chopped or, 2 tablespoons dried parsley
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1.3 ml sea salt
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2.5 ml dill weed
fresh or, 1/4 teaspoon dried dill
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3E+1 ml corn oil
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3E+1 ml arrowroot flour
or cornstarch
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414 ml water
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473 ml soy milk
light or skim milk
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1.3 ml black pepper
ground
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6 sprigs dill weed, fresh
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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 9455% 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?
 

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