Sunshine Soup Recipe

Name: Sunshine Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups grated yellow squash; 3 medium onions, chopped; 1 cup celery, chopped; 1 clove garlic, minced; 1 tablespoon margarine; ½ teaspoon dried rosemary; 1 quart vegetable broth or 1 quart chicken broth; ¼ teaspoon black pepper; 1 cup plain fat-free yogurt or 1 cup sour cream; 1 dash hot sauce, if desired

Servings: persons

2 cups grated yellow squash
3 medium onions, chopped
1 cup celery, chopped
1 clove garlic, minced
1 tablespoon margarine
½ teaspoon dried rosemary
1 quart vegetable broth or 1 quart chicken broth
¼ teaspoon black pepper
1 cup plain fat-free yogurt or 1 cup sour cream
1 dash hot sauce, if desired

1
In a soup pot melt margerine.
2
Add squash, onion, celery, garlic.
3
Saute until onion is golden.
4
Allow to cool slightly.
5
Add broth,rosemary& black pepper.
6
Cook until all veggies are tender.
7
Cool.
8
Place soup in blender& puree till smooth.
9
Pour soup back in pot& heat till warmed (or serve cold or at room temp).
10
Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
11
Add hot sauce if desired.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups grated yellow squash, 3 medium onions, chopped, 1 cup celery, chopped, 1 clove garlic, minced, and more.

Yes, Sunshine Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunshine Soup

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