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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Similar Recipes
cucumber soup, soups