Give your broth a new twist with this unique soup recipe from Food Network chef Robin Miller.
Fresh and frozen berries make fabulous soups in just minutes. Feel free to substitute fresh or frozen raspberries or blackberries for the strawberries.
2 c. hulled and sliced fresh or frozen (and thawed) strawberries
1 c. orange juice
1 c. vanilla yogurt
½ tsp. vanilla extract
4–8 Tbsp. whipped cream or non-dairy whipped topping
Fresh mint leaves (optional)
1. In a blender or food processor, combine strawberries, orange juice, yogurt and vanilla extract. Puree until smooth.
2. If desired, strain soup through a fine sieve to remove seeds.
3. Ladle soup into bowls and top with a dollop of whipped cream.
4. Garnish with mint leaves.
Nutritional Information: Calories: 130; Fat: 3.5g; Cholesterol: 10mg; Sodium: 45mg; Total Carbohydrates: 20g; Dietary Fiber: 2g; Sugars: 15g; Protein: 4g.