Spring Green Soup
What a lovely pureed soup for springtime or year-round. This flat-belly soup recipe is full of green vegetables such as asparagus, celery, peas, and spinach. Cauliflower gives it a creamy texture without all the calories. Normally served chilled, this soup also tastes great warm. Garnish with crumbled goat cheese and sprigs of rosemary, if you like.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 6 servings
1 teaspoon olive oil
1/2 large onion, diced
2 stalks celery, diced
2 cloves garlic, minced
7.5 ounces frozen asparagus spears
3 cups frozen cauliflower florets
1 teaspoon fresh rosemary, chopped
1/4 teaspoon salt
1 cup frozen peas
10 ounces frozen spinach, thawed
4 cups reduced-sodium chicken broth
2 ounces garlic and herbed goat cheese
1/4 cup plain nonfat Greek yogurt
In a large soup pot, heat the olive oil over medium-high heat.
Sauté the onion, celery, and garlic for about 2 minutes.
Add the asparagus and cauliflower to the pot, and sauté until softened.
Add the rosemary, salt, peas, spinach, and broth. Cover and bring to a boil.
Remove from the heat and puree with an immersion blender or pour soup contents into a regular blender and puree until smooth.
Stir in the goat cheese and yogurt, and allow them to melt into the soup.
Chill (or not) and serve.
Per serving: Calories 131 (From Fat 44); Fat 5g (Saturated 2g); Cholesterol 7mg; Sodium 254mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 11g.