Strawberry Rhubarb Soup

  • Yield servings


2 -- bags frozen strawberries
2 -- bags frozen rhubarb
1/4 cup orange juice
1-2 tablespoon Stevia
-- Plain nonfat Greek yogurt
-- Mint leaves


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

Recipe courtesy of Keri Glassman



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