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|Serves||Preparation Time||Cooking Time|
|6 People||18 Minutes||18 Minutes|
- 3 1/2 cup(s) vegetable or chicken broth
- 2 medium uncooked potatoes, peeled, cut into 1/2-inch chunks (about 2 cups)
- 1 1/2 medium uncooked leeks, chopped, white and light green part (about 2 cups)
- 2 cloves garlic, peeled
- 1 1/4 tsp (teaspoon) table salt, divided, or more to taste
- 1/4 tsp black pepper, divided
- 2 cups frozen green peas, thawed
- 1/2 cups plain fat free yogurt
- 3 tbsp dill, chopped, divided
- 1/4 cup fresh tomatoes, diced
In a large saucepan, combine broth, potatoes, leeks, garlic, 1 teaspoon of salt and 1/8 teaspoon of pepper; bring to a boil over medium-high heat. Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.
Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes; remove saucepan from heat and let cool about 5 minutes.
Meanwhile, in a small bowl, whisk together yogurt, 2 tablespoons of dill, remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper until smooth; set aside.
Puree soup in a saucepan using an immersion blender or in batches in a blender (be careful not to pour in hot liquid); stir in remaining 1 tablespoon of dill.
To serve, ladle 1 cup of soup into each of 6 small soup bowls. Top each with 4 teaspoons of yogurt mixture, swirling mixture into soup. Then top each serving with about 2 teaspoons of tomato.
Servings Per Recipe: 4
|Calories||203.9||Total Fat||1.2 g|
|Saturated Fat||0.3 g||Polyunsaturated Fat||0.4 g|
|Monounsaturated Fat||0.1 g||Cholesterol||0.9 mg|
|Sodium||264.6 mg||Potassium||448.2 mg|
|Total Carbohydrate||36.6 g||Dietary Fiber||10.2 g|
|Sugars||13.2 g||Protein||13.2 g|
|Vitamin A||92.8 %||Vitamin B||12 1.4 %|
|Vitamin B||6 19.1 %||Vitamin C||74.0 %|
|Vitamin E||2.2 %||Calcium||9.4 %|
|Copper||15.6 %||Folate||32.0 %|
|Iron||20.1 %||Magnesium||15.9 %|
|Manganese||44.4 %||Niacin||19.7 %|
|Pantothenic Acid||4.6 %||Phosphorus||22.1 %|
|Riboflavin||15.9 %||Selenium||7.4 %|
|Thiamin||40.8 %||Zinc||13.9 %|
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.