Indian cucumber soup
6
Points®
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.
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