Recipes

Cucumber Leek Soup

Dinner, Lunch | | 0 comments

Yields: 4 servings
Prep Time: 20 minutes
Nutrition Facts
Cucumber Leek Soup
Amount Per Serving
Calories 186 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 24mg 8%
Sodium 810mg 34%
Potassium 605mg 17%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 16g
Protein 10g 20%
Vitamin A 30%
Vitamin C 24%
Calcium 27%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe By: Midwest Dairy Association Print
Print Recipe
This simple, yet unique cucumber leek soup sets the table for a light meal that will warm up your winter days.
Yields: 4 servings
Prep Time: 20 minutes

Ingredients

Directions

  1. In a large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers; sauté for 1 minute then remove from heat.
  2. Add leeks, cucumbers, milk, lemon juice and mint to a blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.
  3. In a separate bowl, mix yogurt and honey together. Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.
  4. When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in the center of each bowl.

Notes

Super versatile, this soup can be served at room temperature or chilled – experiment with different fresh herbs (like dill, parsley or oregano) as spring turns into summer!

Nutrition Facts
Cucumber Leek Soup
Amount Per Serving
Calories 186 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 24mg 8%
Sodium 810mg 34%
Potassium 605mg 17%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 16g
Protein 10g 20%
Vitamin A 30%
Vitamin C 24%
Calcium 27%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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