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Ingredientes
- 2 tsp Stick Margarine
- 2 c. Cucumber Peeled And Cubed
- 3/4 c. Leek Thinly Sliced
- 1/2 c. Diced Celery
- 2 c. Low-Salt Chicken Broth
- 1 1/2 c. Potatoes Diced
- 1 c. Water
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/3 c. Cucumber Diced
- 1/3 c. Plain Low-Fat Yogurt
Direcciones
- Heat margarine in a large nonstick skillet over medium heat. Add in cucumber, leek, and celery; cover, reduce heat to low, and cook 10 min or possibly till vegetables are tender, stirring occasionally. Add in broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 min or possibly till potato is tender. Place cucumber mix in a blender or possibly food processor, and process till vegetables are finely minced. Ladle soup into bowls, and top each serving with about 1 Tbsp. diced cucumber and about 1 Tbsp. yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 5 servings | |
| Calories 75 | |
| Calories from Fat 24 | 32% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.28g | |
| Cholesterol 2mg | 1% |
| Sodium 300mg | 13% |
| Potassium 347mg | 10% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.17g | 1% |
| Protein 3.59g | 6% |
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