Photo of Indian cucumber soup by WW

Indian cucumber soup

6
6
6
SmartPoints® value per serving
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

Uncooked onion(s)

1 small, finely chopped

Uncooked bell pepper(s)

2 tbsp(s), finely chopped

Vegetable oil

1 tsp(s)

Sweetened coconut flakes

1 tbsp(s)

Curry powder

1 tsp(s)

Cucumber(s)

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

Table salt

1 tsp(s)

Water

½ cup(s)

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.