** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Soak the apricots in the stock with the grated orange rind for 2 to 3
hours.
3. Add the orange juice & simmer for 45 minutes.
5.
Cut 8 thin slices from the cucumber & reserve for garnish.
9.
Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring
once or twice.
11. Stir in the curry powder & chopped cucumber & cook
for 2 minutes.
13.
Puree the apricots with the stock & the cucumber mixture.
17. Season with salt & pepper.
19.
Serve the soup garnished with floating slices of cucumber topped with
the pumpkin seeds.
21. Black rye bread makes a good accompaniment.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 129% of your daily recommended intake per serving. This recipe is high in Vitamin C with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Apricot, Fructose Malabsorption, Oranges, Cucumber, Onion allergies.
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