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. Pour into sauted vegetable mixture and stir over medium heat until thickened.
Gradually add soy milk and stir until smooth and creamy. Simmer for 3 minutes. Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.
Per serving: 85 cal, 4 g prot, 252 mg sod, 10 g carb, 5 g fat, 0 mg chol, 26 mg calcium
Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias