Chilled Strawberry-Rhubarb Soup
Source: EatingWell Magazine, May/June 2011
To make ahead: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.
Serving Size: about 1 1/4 cups
95 calories; protein 1.6g 3% DV; carbohydrates 23.1g 7% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 17g; fat 0.5g 1% DV; saturated fat 0.1g; cholesterolmg; vitamin a iu 318.7IU 6% DV; vitamin c 47mg 78% DV; folate 25.9mcg 7% DV; calcium 126.9mg 13% DV; iron 0.6mg 4% DV; magnesium 26.9mg 10% DV; potassium 460mg 13% DV; sodium 83.8mg 3% DV; thiaminmg 4% DV; added sugar 12.6g.
1 fruit, 1/2 other carbohydrate