Swiss Cucumber Soup

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Vegetarian Low-Fat Swiss Cucumber Soup

 

2 1/2 c. cucumbers, peeled, seeded & sliced

1 medium onion; halved & sliced

4 tbsps. chopped fresh parsley or 2 tbsps. dried parsley

1/4 tsp. sea salt

1/2 tsp. fresh dill weed or 1/4 tsp. dried dill

2 tbsps. corn oil

2 tbsps. arrowroot or cornstarch

1 3/4 cs. water

2 cs. light soy milk or skim milk

1/4 tsp. ground black pepper

6 sprigs of fresh dill

 

In a large saucepan, saute cucumbers, onion, parsley,

salt and dill in oil until vegetables are translucent.

In a small bowl, whisk arrowroot with water. Pour into

sauted 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.

Makes 4 servings.

Calories...85...Fat...5 g...Protein...4 g...Carbs...10 g

....Sodium...252 mg...Fiber...1 g.