Chilled Summer Squash and Turmeric Soup

Portions:
6

Serving Size:
1 cup

    Diet Types:
  • Dialysis
  • CKD non-dialysis
  • Diabetes
  • Lower Protein
  • Vegetarian

Ingredients

  • 4 cups low-sodium vegetable broth
  • 2 medium zucchini squash
  • 2 medium yellow crookneck squash
  • 1 small onion
  • 1/2 cup frozen green peas
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup plain nonfat Greek yogurt
  • 2 teaspoons turmeric

Preparation

  1. Chop the zucchini, yellow squash and onion into large pieces.
  2. In a saucepan bring the broth to a boil, then reduce heat to medium.
  3. Stir in the zucchini, yellow squash and onion; simmer for 25 minutes.
  4. Add the green peas, oil and salt; simmer for an additional 5 minutes.
  5. Remove pan from the heat and let the soup cool to room temperature.
  6. Use a blender to combine ingredients into a smooth consistency. Stir in the Greek yogurt and turmeric.
  7. Refrigerate at least 6 hours or overnight before serving chilled soup.

Helpful hints

  • Try one of these items for additional seasoning: lemon juice, sriracha hot chili sauce, hot sauce, mint leaves, chives or cumin.
  • Look for frozen green peas that are unseasoned or substitute fresh green peas.
  • If available use an immersion blender to easily blend the soup in the saucepan.

Nutrients per serving

Calories 100

Protein 4 g

Carbohydrates 10 g

Fat 5 g

Cholesterol 1 mg

Sodium 279 mg

Potassium 504 mg

Phosphorus 138 mg

Calcium 60 mg

Fiber 2.8 g

Renal and renal diabetic food choices

  • 2 vegetable, medium potassium
  • 1 fat

Carbohydrate choices

1/2

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