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Mint Cucumber Soup
Source: dLife

A cool cucumber soup with a mint twist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Vegetables , 1/2 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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1 each  cooking spray
1 pinch  black pepper
0 1/2 cup  fresh chopped onion
6 each  medium cucumber
3 tbsp  white all purpose flour
4 cup  low sodium vegetable broth
1 tsp  dried mint leaves
0 1/2 cup  half & half
1 pinch  salt
  1. Lightly coat large saucepan with cooking spray.
  2. Over medium heat, add onion, saute 3-5 minutes, turning often.
  3. Add cucumbers, cook for 5 additional minutes.
  4. Stir in flour, cook 1-2 additional minutes.
  5. Add vegetable stock and mint.
  6. Increase heat and bring to boil.
  7. As soon as mixture begins to boil, reduce heat, cover saucepan, simmer 10 minutes.
  8. Remove from heat, carefully pour soup into food processor in batches, blend until smooth.
  9. Allow to cool, transfer to serving dish.
  10. Stir in half-and-half, season with salt and pepper to taste.
  11. Place in refrigerator for 3-4 hours before serving.

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