| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Vegan | Appetizers, Fruits, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | oz | Dried apricots |
| 1 1/2 | pt | Vegetable stock |
| 1 | Orange, juiced & rind grated | |
| 1 | Cucumber | |
| 1 | Onion, finely chopped | |
| 1 | T | Vegetable oil |
| 2 | t | Curry powder |
| Salt & pepper | ||
| 2 | T | Pumpkin seeds, to garnish |
INSTRUCTIONS
Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, "Fruit" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 57.9mg
Potassium: 679.4mg
Carbohydrates: 34.2g
Fiber: 4.7g
Sugar: 26.4g
Protein: 2.7g