Ingredients
| 2-1/2 cup | cucumbers, peeled, seeded and sliced | | 1 | md. onion, halved and sliced | | 4 tbsp. | chopped fresh parsley or | | 2 tbsp. | dried parsley | | 1/4 tsp. | sea salt | | 1/2 tsp. | fresh dill weed or | | 1/4 tsp. | dried dill | | 2 tbsp. | corn oil | | 2 tbsp. | arrowroot or | | cornstarch | | 1-3/4 cup | water | | 2 cups | light soy milk or | | skim milk | | 1/4 tsp. | ground black pepper | | 6 sprigs | fresh dill |
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Instructions
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.
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