Spring Green Soup - dummies

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

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

  1. In a large soup pot, heat the olive oil over medium-high heat.

  2. Sauté the onion, celery, and garlic for about 2 minutes.

  3. Add the asparagus and cauliflower to the pot, and sauté until softened.

  4. Add the rosemary, salt, peas, spinach, and broth. Cover and bring to a boil.

  5. Remove from the heat and puree with an immersion blender or pour soup contents into a regular blender and puree until smooth.

  6. Stir in the goat cheese and yogurt, and allow them to melt into the soup.

  7. 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.