Chilled Summer Squash and Turmeric Soup

Name: Chilled Summer Squash and Turmeric Soup
Yield: 6

Diet Types:

Dialysis CKD non-dialysis Diabetes

Portions: 6

Serving Size: 1 cup

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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

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

Preparation

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

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Renal and renal diabetic food choices

2 vegetable, medium potassium
1 fat

Carbohydrate choices

1/2

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.

Related Tags:

Lower Protein Stove Top Vegetarian Refrigerator

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Submitted by:

DaVita dietitian Sarah from Maryland

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