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

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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Makes 5 servings (about 8 cups)

Nutrition Facts

365 calories; 9 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 75 mg cholesterol; 397 mg sodium. 1037 mg potassium; 32 g carbohydrates; 4 g fiber; 4 g sugar; 30 g protein; 0 RE vitamin a; 8066 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 3 mcg vitamin b12; 131 mg calcium; 4 mg iron;

Reviews

1 Ratings
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  • 1 star values: 0