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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âThis soup is low in fat, high in fiber, has a fantastically fresh flavor and a wonderful texture,â says Jane Hacker of Milwaukee, Wisconsin. âPlus, itâs so simple to make!â Ingredients:
1 cup water |
1/2 cup quinoa, rinsed |
1 medium onion, chopped |
2 teaspoons canola oil |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
2 packages (10 ounces each) frozen peas |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons reduced-fat plain yogurt |
Directions:
1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.
2. Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in broth and peas. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until peas are tender. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the salt, pepper and quinoa; heat through. Garnish each serving with 1/2 teaspoon yogurt. Yield: 4 servings.
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