Serves: 6
Total Calories: 87
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.
This Hot Swiss Cucumber Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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