Servings
4 s
Ingredients
- 6 ounce Dried apricots
- 1 1/2 pints Vegetable stock
- 1
- 1 medium Cucumber
- 1 medium onion, finely chopped
- 1 tablespoon Vegetable oil
- 2 teaspoons Curry powder
- 2 tablespoons Pumpkin seeds, to garnish
Directions
- Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
- Add the orange juice & simemr for 45 minutes.
- Cut 8 thin slices from the cucumber & reserve for garnish.
- Peel & roughly chop the remainder.
- Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice.
- Stir in the curry powder & chopped cucumber & cook for 2 minutes.
- Puree the apricots with the stock & the cucumber mixture.
- Return to the pan & heat gently.
- Season with salt & pepper.
- Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
- Black rye bread makes a good accompaniment.
- Pamela Westland, “Fruit” File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/vegan4.biz