2-1/2 cups cucumbers, peeled, seeded and sliced
1 md. onion, halved and sliced
4 tbsp. chopped fresh parsley or 2 tbsp. dried parsley
1/4 tsp. sea salt
1/2 tsp. fresh dill weed or 1/4 tsp. dried dill
2 tbsp. corn oil
| 2 tbsp. arrowroot or cornstarch
1-3/4 cups water
2 cups light soy milk or skim milk
1/4 tsp. ground black pepper
6 sprigs fresh dill
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In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.
In a small bowl, whisk arrowroot with water.
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Pour into sauted vegetable mixture and stir over medium heat until thickened.
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Gradually add soy milk and stir until smooth and creamy.
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Simmer for 3 minutes.
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Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.
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