Recipe Of The Day Archive
The following recipe was provided by Global Health & Fitness .
PEA AND SQUASH SOUP
- Makes: 8 servings
- Ingredients:
- 1 quart plus 2 c. vegetable stock
- 6 summer squash,chopped
- 1½ c. frozen peas, thawed
- 2 cloves garlic, minced
- ¼ tsp white pepper
- 1 c. non/lowfat yogurt
- Directions:
- Combine all ingredients, except yogurt, in a saucepan overhigh heat.
- Bring mixture to a boil.
- Once mixture is boiling, reduce heat to low and simmer 15-20 minutes.
- Transfer soup to a food processor or blender and puree.
- Transfer to serving bowls and let cool.
- Serve chilled or at room temperature topped with a spoonful of yogurt.
- Nutritional Information:
- Serving Size - 1 cup
- Calories - 100
- Fat - 1 gr
- Cholesterol - 2 mg
- Protein - 7 gr
- Carbohydrates - 20 g
- Fiber - 5 g
- Sodium - 65 mg
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