Warm Cucumber Soup

The song "Stuck In The Middle With You", has been running through my brain all week, as a metaphor for the way Duluth is stuck between winter and spring. (Who cares that the rest of the lyrics have nothing to do with my weather-weary soul. In fact, I never knew what the lyrics were until I looked them up before I posted this.) We are tantalized by a beautiful sunny 50 degree day, followed by 5" of snowfall the next day.  So when I saw this recipe for Warm Cucumber Soup in a Rachael Ray magazine, it seemed apropos.  Spring-like cucumbers, yet warmth on a chilly, snowy day. 

I made a half recipe as I often do when trying new recipes, but after one taste, I wished I had made a triple batch instead! (The recipe below is for a full batch.) Of course, my modifications were to use coconut oil rather than olive oil to saute the onions and garlic, and to eliminate the additional olive oil pureed into the soup when it was finished.  I also eliminated the cheese toasts as a side....oh, it made me ache for a gluten/bread "fix".   But, alas, one of my blood tests that was done last month suggested that eliminating gluten and dairy from my diet has been beneficial for me. 

Fresh mint and cannellini beans are the surprise ingredients that make this soup so delicious and will add some Pzazz to your hopeful waiting for spring! And if you are lucky enough to have warm sunshine the next day, the soup is also delicious chilled.  Gotta love it!

Ingredients:
1 Tablespoon coconut oil
2/3 cup chopped yellow onion
1 large garlic clove, minced
3 cups peeled, seeded, chopped cucumbers
1 Tablespoon fresh lemon juice
2 cups low-sodium chicken broth, gluten-free
1/2 cup cooked, drained cannellini beans
1 Tablespoon chopped fresh mint
Few fresh mint sprigs and diced fresh tomato for garnish

Preparation: 
In a medium pot, heat the coconut oil over medium-high heat. Add the onion and chopped garlic and cook 2 minutes, stirring. Add the cucumber and lemon juice and cook until golden. Stir in broth, beans and chopped mint and cook for 8 - 10 minutes over low heat. Remove from heat and cool.  Puree to desired consistency and THINK SPRING!

 

Nutrition:
Servings per recipe: 4
Serving Size: 1 cup
Calories: 75
Total Fat: 4  g
Cholesterol: 0 mg
Sodium: 322  mg
Total Carbs: 8  g
Dietary Fiber:2 g
Protein: 3 g