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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mint Cucumber Soup

Source: dLife

A cool cucumber soup with a mint twist.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	89.6

Total Carbs	13.2 g

Dietary Fiber	3.7 g

Sugars	4.3 g

Total Fat	2.4 g

Saturated Fat	1.4 g

Unsaturated Fat	0.1 g

Potassium	459.6 mg

Protein	4.1 g

Sodium	102.6 mg

Dietary Exchanges 2.4 Fat, 1.4 Vegetables, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 pinch black pepper 1.0
1 each cooking spray 0.5
0 1/2 cup fresh chopped onion 6.0
6 each medium cucumber 3.0
3 tbsp white all purpose flour 4.0
4 cup low sodium vegetable broth 1.0
1 tsp dried mint leaves 0.5
0 1/2 cup half & half 1.0
1 pinch salt

Directions

Lightly coat large saucepan with cooking spray.
Over medium heat, add onion, saute 3-5 minutes, turning often.
Add cucumbers, cook for 5 additional minutes.
Stir in flour, cook 1-2 additional minutes.
Add vegetable stock and mint.
Increase heat and bring to boil.
As soon as mixture begins to boil, reduce heat, cover saucepan, simmer 10 minutes.
Remove from heat, carefully pour soup into food processor in batches, blend until smooth.
Allow to cool, transfer to serving dish.
Stir in half-and-half, season with salt and pepper to taste.
Place in refrigerator for 3-4 hours before serving.