Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Indian cucumber soup by WW

Indian cucumber soup

6
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
2
Difficulty
Easy
The intermingling of flavours in this soup is bright and satisfying. For a crispy accompaniment pick up pappadams in the international section of your grocery store.

Ingredients

Onion

1 small, finely chopped

Bell pepper

2 tbsp(s), finely chopped

Vegetable oil

1 tsp(s)

Sweetened coconut flakes

1 tbsp(s)

Curry powder

1 tsp(s)

Cucumber

1 medium, peeled, seeded and chopped into 1/2 inch pieces

Table salt

1 tsp(s)

Water

½ cup(s)

1% low-fat buttermilk

2 cup(s)

Mustard seed

1 tsp(s), optional

Instructions

  1. In a medium pan, saute onion and green pepper in vegetable oil until tender.
  2. Add coconut and curry powder and cook until curry darkens, about 1 minute.
  3. Stir in cucumber, salt and water.
  4. Bring to a boil, simmer 10 minutes.
  5. Chill, then stir in buttermilk.
  6. Just before serving, coat a small saute pan with cooking spray and saute mustard seeds (if using), covered, until they pop.
  7. Ladle soup into bowls and top with mustard seeds.

People Also Like

People Also Like