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Rating: 5/5 (2 votes cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: English
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 262
% Daily Value**
Total Fat 10g
Saturated Fat 3g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 1244mg
Total Carbohydrate 41g
Dietary Fiber 5g
Sugars 6g
Protein 7g
Vitamin A  129%Vitamin C  53%
Calcium  7%Iron  21%
Potassium  20%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot and Cucumber Soup

Recipe Tags: Soup Recipes

Date Added: November 14, 2015


1 Cucumber
2 Teaspoons Curry Powder
1 1/2 Pints Vegetable Stock
1 Tablespoon Vegetable Oil
1 Onion finely chopped
6 Ounces Dried Apricots
1 Orange juiced & rind grated
2 Tablespoons Pumpkin Seeds to garnish
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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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