Cucumber Soup with Leeks and Celery

Name: Cucumber Soup with Leeks and Celery
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 355 milliliters diced peeled baking potato; 118 milliliters diced celery; 79 milliliters diced cucumber; 473 milliliters cubed peeled cucumber; 177 milliliters thinly sliced leek; 79 milliliters plain low-fat yogurt; 473 milliliters low-salt chicken broth; 2 teaspoons margarine; 0 teaspoons pepper; 1 teaspoons salt; 237 milliliters water

Need a gluten free soup? Cucumber Soup with Leeks and Celery could be an awesome recipe to try. This recipe makes 5 servings with 93 calories, 4g of protein, and 3g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up margarine, cucumber, low-salt chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt margarine in a large nonstick skillet over medium heat.

Ingredients you will need

Margarine

Equipment you will use

Frying Pan

Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally.

Ingredients you will need

Vegetable

Cucumber

Celery

Leek

Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.

Ingredients you will need

Pepper

Potato

Broth

Water

Salt

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.

Ingredients you will need

Vegetable

Cucumber

Yogurt