Swiss Cucumber Soup
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow 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 |
|
| 1 | medium |
onions
halved, sliced |
|
| 4 | tablespoons |
parsley leaves
fresh, chopped or, 2 tablespoons dried parsley |
|
| ¼ | teaspoon |
sea salt
|
|
| ½ | teaspoon |
dill weed
fresh or, 1/4 teaspoon dried dill |
|
| 2 | tablespoons |
corn oil
|
|
| 2 | tablespoons |
arrowroot flour
or cornstarch |
|
| 1 ¾ | cups |
water
|
|
| 2 | cups |
soy milk
light or skim milk |
|
| ¼ | teaspoon |
black pepper
ground |
|
| 6 | sprigs |
dill weed, fresh
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
cucumbers
peeled, seeded, sliced |
|
| 1 | medium |
onions
halved, sliced |
|
| 6E+1 | ml |
parsley leaves
fresh, chopped or, 2 tablespoons dried parsley |
|
| 1.3 | ml |
sea salt
|
|
| 2.5 | ml |
dill weed
fresh or, 1/4 teaspoon dried dill |
|
| 3E+1 | ml |
corn oil
|
|
| 3E+1 | ml |
arrowroot flour
or cornstarch |
|
| 414 | ml |
water
|
|
| 473 | ml |
soy milk
light or skim milk |
|
| 1.3 | ml |
black pepper
ground |
|
| 6 | 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.
