Strawberry Rhubarb Soup

A unique sweet soup can be the start — or the end — of a creative meal.

  • 15 Minutes
  • 40 Minutes
  • 8 servings
  • PRINT
Strawberry Rhubarb Soup
Ingredients
  • 2 bags frozen strawberries
  • 2 bags frozen rhubarb
  • 1/4 cups orange juice
  • 1-2 tablespoons Stevia
  • plain Dannon Oikos Greek nonfat yogurt
  • Mint leaves
Directions
  1. Pour a little water into a pot (just enough to coat the bottom).
  2. Pour in the strawberries and rhubarb.
  3. Cook on a low flame until fruit softens (30-40 minutes).
  4. Add the orange juice and Stevia.
  5. Mash fruit with spoon and mix.
  6. Use immersion blender to puree.
  7. Serve cold with a scoop of plain Dannon Oikos Greek nonfat yogurt and fresh mint leaves on top.