You are here

Cucumber Soup

Natural.Foodie's picture
Ingredients
  Cucumbers 2 , unpeeled and sliced
  Onion 1 , sliced
  Potato 1 Small, diced
  Stock 1 Cup (16 tbs)
  Yogurt 2 Cup (32 tbs)
  Dill 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Nutritional yeast 3 Tablespoon
  Peanut oil 3 Tablespoon
  Mint 1 Tablespoon, crushed
Directions

Place cucumbers, onion and potato in a saucepan with stock and cook for 10 minutes until vegetables are almost soft.
Add 1 cup cold water.
When mixture is cool, pour off liquid and put vegetables in blender with yogurt, dill, garlic, nutritional yeast, oil, and mint leaves.
Blend until smooth.
Chill and serve with a dab of yogurt and fresh mint leaves.
The soup makes a nice accompaniment to a fruit or vegetable salad and a hearty dessert.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.17143
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 991 Calories from Fat 559

% Daily Value*

Total Fat 63 g97.5%

Saturated Fat 17.9 g89.6%

Trans Fat 0 g

Cholesterol 61.1 mg20.4%

Sodium 619.3 mg25.8%

Total Carbohydrates 83 g27.7%

Dietary Fiber 12.1 g48.5%

Sugars 33 g

Protein 32 g64.7%

Vitamin A 51.5% Vitamin C 112.2%

Calcium 73.5% Iron 32%

*Based on a 2000 Calorie diet

0 Comments

Cucumber Soup Recipe