A soup recipe with only 225 calories! The mint adds a wonderfully exotic touch to an easy, hearty and colorful soup.

1 tablespoon olive oil

2 scallions, green parts only, cut into 4” pieces

1 rib celery, trimmed and cut into 2” pieces

1/2 onion, finely chopped

3 cups low-sodium chicken or vegetable broth

4 cups fresh or frozen and thawed peas

1/3 cup fresh mint leaves

1/2 cup fat-free plain Greek yogurt

1/2 cup toasted pumpkin seeds

1/4 teaspoon salt

1. Heat oil in large pot over medium-high heat.

2. Add scallions, celery, and onion. Cook, stirring, 5 minutes, or until vegetables are tender.

3. Add broth and bring to a boil.

4. Add peas and 1/4 teaspoon salt. Simmer 10 minutes. Transfer mixture carefully to blender (in batches, if necessary).

5. Add mint and puree until smooth.

6. Cover and chill at least 1 hour. Divide soup evenly among 4 bowls.

7. Top each serving with 2 tablespoons of the yogurt and sprinkle with pumpkin seeds.

Recipe courtesy of Low-Cost Meals. Photo courtesy of Antonis Achilleos.

Comments

Michaela @ Fine Cooking

0

 

 

This soup looks like a bowl of spring--we'll be tying this one for sure:)

Wednesday 06 January 2010, 08:59

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