Apricot & Cucumber Soup Recipe

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Apricot & Cucumber Soup

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Ingredients

6 oz
dried apricots
1.5 pt
vegetable stock
1
orange, juiced, rind grated
1 medium
cucumber
1 medium
onion, finely chopped
1 Tbsp
vegetable oil
2 tsp
curry powder
salt and pepper
2 Tbsp
pumpkin seeds, to garnish

Directions Step-By-Step

1
Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
2
Add the orange juice and simmer for 45 minutes.
3
Cut 8 thin slices from the cucumber and reserve for garnish.
4
Peel and roughly chop the remainder.
5
Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice.
6
Stir in the curry powder and chopped cucumber and cook for 2 minutes.
7
Puree the apricots with the stock and the cucumber mixture.
8
Return to the pan and heat gently.
9
Season with salt and pepper.
10
Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
11
Black rye bread makes a good accompaniment.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy