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Cucumber Soup with Leeks and Celery

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 2 teaspoons margarine
  • 2 cups cubed peeled cucumber
  • 3/4 cup thinly sliced leek
  • 1/2 cup diced celery
  • 2 cups low-salt chicken broth
  • 1 1/2 cups diced peeled baking potato
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup diced cucumber
  • 1/3 cup plain low-fat yogurt

Nutrition Information

  • calories 91
  • caloriesfromfat 25 %
  • fat 2.5 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 0.7 g
  • protein 3.4 g
  • carbohydrate 14.8 g
  • fiber 1.5 g
  • cholesterol 1 mg
  • iron 1.4 mg
  • sodium 314 mg
  • calcium 56 mg

How to Make It

  1. Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.

  2. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt.