Here's a low-fat soup that combines a plain yogurt mixture to lamb and vegetables for a delicious dinner recipe.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
5
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan brown meat, half at a time, in hot oil; drain fat. Return all meat to pan. Stir in broth, wine, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

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  • Stir in squash, parsnip, sweet potato, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

  • In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir 1/2 cup of the hot liquid into the yogurt mixture. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 5 servings (about 8 cups).

Nutrition Facts

365 calories; fat 9g; cholesterol 75mg; saturated fat 2g; carbohydrates 32g; mono fat 3g; poly fat 2g; insoluble fiber 4g; sugars 4g; protein 30g; vitamin a 80.7IU; vitamin c 20.7mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 8.5mg; vitamin b6 0.4mg; folate 72.6mcg; vitamin b12 2.6mcg; sodium 397mg; potassium 1037mg; calcium 131.3mg; iron 4mg.
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