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Prep Time: 8 Minutes Cook Time: 40 Minutes |
Ready In: 48 Minutes Servings: 5 |
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This was a recipe that I devised to use up an interesting blend of leftovers. The first 5 ingredients are stage one. The rest are stage two of the soup. Prep time does not include making the orange-yogurt mix. Ingredients:
7 ounces greek yogurt |
2 whole oranges, peeled |
1/4 teaspoon vanilla extract |
1/8 teaspoon ground ginger |
1/8 teaspoon ground nutmeg |
1/4 cup carrot, chopped |
1/2 large cucumber, sliced and quartered |
1/4 cup dried cranberries |
1/4 cup celery, chopped |
4 cups white wine & herb broth |
1/8 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/8 teaspoon ginger |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/8 teaspoon cocoa powder |
1/8 teaspoon dried lemon peel |
1/8 teaspoon dried lime peel |
1/8 teaspoon dried orange peel |
4 tablespoons raw sugar |
4 tablespoons extra virgin olive oil |
Directions:
1. Blend oranges, vanilla, and yogurt. Let sit in refrigerator uncovered overnight.
2. Saute carrots, celery, cranberries, and spices over low-med heat.
3. Add broth and cucumber. Stir.
4. Add orange-yogurt mixture. Stir until lumps dissolve.
5. Let simmer 15-20 minutes.
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