Directions:
- Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.17 Kcal (465 kJ) | ||
| Calories from fat | 27.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 1% | |
| Sodium | 488.85mg | 20% | |
| Potassium | 173.6mg | 4% | |
| Total Carbs | 17.38g | 6% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 35.05 Kcal (147 kJ) | ||
| Calories from fat | 8.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 5% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 1% | |
| Sodium | 154.13mg | 20% | |
| Potassium | 54.73mg | 4% | |
| Total Carbs | 5.48g | 6% | |
| Sugars | 0.78g | 10% | |
| Dietary Fiber | 0.8g | 10% | |
| Protein | 1.27g | 8% | |
| Vitamin C | 1.2mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 24.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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