Recipe Details
Ingredients
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2tablespoonsolive oil
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½onion, chopped
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2teaspoonsminced garlic
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2cucumbers, peeled, seeded and chopped
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1cupvegetable broth
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½cupmilk
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2tablespoonssoy sauce
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1teaspoondried parsley
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1teaspooncrushed red pepper flakes
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1teaspooncayenne pepper
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2teaspoonscurry powder
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1teaspoonsesame oil
Cooking Directions
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Heat olive oil in a saucepan over medium heat. Stir in onions and garlic, and cook until onion is very soft, about 10 minutes. Stir in cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully purée until the soup is creamy yet slightly grainy.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories133 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 2g |
8% |
| Cholesterol 2mg |
1% |
| Sodium 583mg |
25% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 2g |
7% |
| Total Sugars 5g |
|
| Protein 3g |
6% |
| Vitamin C 7mg |
7% |
| Calcium 76mg |
6% |
| Iron 1mg |
7% |
| Potassium 301mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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