Strawberry-Orange Soup
- Total Time
- About 15 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups yogurt
- ¼cup orange juice
- 1tablespoon sugar
- 1cup chopped mint leaves
- 2cups sliced strawberries
- 2tablespoons lime juice
- 2tablespoons sugar
- 1teaspoon chili powder
Nutritional analysis per serving (4 servings)
158 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 21 grams sugars; 6 grams protein; 84 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a bowl, whisk together 2 cups yogurt, ¼ cup orange juice, 1 tablespoon sugar and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
- Step 2
In another bowl, combine two cups sliced strawberries, 2 tablespoons lime juice, add 2 tablespoons sugar and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once
- Step 3
To serve, spoon yogurt onto strawberries and stir.
- Step 4
Garnish with whipped cream and mint.
Private Notes
Comments
Had this for breakfast this morning and everyone really liked it. Didn't know how long to keep the mint in the yogurt, ended up doing that for half an hour. Should it be longer? Yogurt came out minty, but if longer = mintier, I would do that! Was timid with the chili powder at 1/2 tsp, but would do the whole tsp. next time.
This was good! I think the next time I make it, I might puree about half the strawberries, but the flavors blended nicely together and nothing was particularly overpowering. I'm still on the hunt for a strawberry soup recipe my husband remembers from his childhood - this wasn't it, but he enjoyed it.
I skipped the chili powder and, seeing I was short on time, mixed it all together in one bowl. Also added 3 ripe chopped apricots with some fresh thyme as well, along with the fresh mint from the garden--divine!... Put in the fridge for 2 hours and served in crystal bowls for dessert- everyone raved! Thank you!
This was good! I think the next time I make it, I might puree about half the strawberries, but the flavors blended nicely together and nothing was particularly overpowering. I'm still on the hunt for a strawberry soup recipe my husband remembers from his childhood - this wasn't it, but he enjoyed it.
Had this for breakfast this morning and everyone really liked it. Didn't know how long to keep the mint in the yogurt, ended up doing that for half an hour. Should it be longer? Yogurt came out minty, but if longer = mintier, I would do that! Was timid with the chili powder at 1/2 tsp, but would do the whole tsp. next time.