Strawberry Rhubarb Soup

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

  • PREPARATION TIME: 15 Minutes
  • COOKING TIME: 40 Minutes
  • YIELDS 8 servings

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
Strawberry Rhubarb Soup

DIRECTIONS:

  • Pour a little water into a pot (just enough to coat the bottom).
  • Pour in the strawberries and rhubarb.
  • Cook on a low flame until fruit softens (30-40 minutes).
  • Add the orange juice and Stevia.
  • Mash fruit with spoon and mix.
  • Use immersion blender to puree.
  • Serve cold with a scoop of plain Dannon Oikos Greek nonfat yogurt and fresh mint leaves on top.