Ingredients
- 6 sprigs of dill (fresh)
- 2 c soy milk (light)
- 1 3/4 c water
- 2 1/2 c cucumbers
- 2 tb corn oil
- 2 tb arrowroot
- 6 tb parsley (dried)
- 1/4 ts sea salt
- 1/2 ts dill weed (fresh)
- 1/4 ts black pepper (ground)
- 1/4 ts dill (dried)
- 1 slice onion
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. Per serving: 85 cal, 4 g prot, 252 mg sod, 10 g carb, 5 g fat, 0 mg chol, 26 mg calcium
