Cucumber Soup with Leeks and Celery

Cucumber Soup with Leeks and Celery
Cucumber Soup with Leeks and Celery

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    teaspoons margarine

  • 2

    cups cubed peeled cucumber

  • 3/4

    cup thinly sliced leek

  • 1/2

    cup diced celery

  • 2

    cups low-salt chicken broth

  • 1 1/2

    cups diced peeled baking potato

  • 1

    cup water

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 1/3

    cup diced cucumber

  • 1/3

    cup plain low-fat yogurt

Directions

Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt. Serving Size: 1 cup

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