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Pea and Squash Soup
Makes:
8 servings
Ingredients:
1 quart plus 2 cups vegetable stock
6 summer squash, chopped
1-1/2 cups frozen peas, thawed
2 cloves garlic, minced
1/4 teaspoon white pepper
1 cup non/lowfat yogurt
Directions:
Combine all ingredients, except yogurt, in a saucepan over high 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 pur饮
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 g
Cholesterol: 2 mg
Protein: 7 g
Carbs: 20 g
Fiber: 5 g
Sodium: 65 mg
Makes:
8 servings
Ingredients:
1 quart plus 2 cups vegetable stock
6 summer squash, chopped
1-1/2 cups frozen peas, thawed
2 cloves garlic, minced
1/4 teaspoon white pepper
1 cup non/lowfat yogurt
Directions:
Combine all ingredients, except yogurt, in a saucepan over high 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 pur饮
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 g
Cholesterol: 2 mg
Protein: 7 g
Carbs: 20 g
Fiber: 5 g
Sodium: 65 mg
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