Apricot And Cucumber Soup Recipe
Servings: 4
Ingredients
- 6 ounce Dry apricots
- 1 1/2 pt Vegetable stock
- 1 x Orange, juiced & rind grated
- 1 med Cucumber
- 1 med Onion, finely minced
- 1 Tbsp. Vegetable oil
- 2 tsp Curry pwdr Salt & pepper
- 2 Tbsp. Pumpkin seeds, to garnish
Directions
- Soak the apricots in the stock with the grated orange rind for 2 to 3 hrs. Add in the orange juice & simemr for 45 min.
- Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder.
- Fry the onion in the oil over medium heat for 3 to 4 min, stirring once or possibly twice. Stir in the curry pwdr & minced cucumber & cook for 2 min.
- Puree the apricots with the stock & the cucumber mix. Return to the pan & heat gently. Season with salt & pepper.
- Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment.
- Pamela Westland, "Fruit"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 33 | 43% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 708mg | 30% |
| Potassium 213mg | 6% |
| Total Carbs 10.5g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.77g | 5% |
| Protein 1.19g | 2% |
