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; carbohydrates 23.1g; dietary fiber 3.5g; sugars 17g; fat 0.5g; saturated fat 0.1g; vitamin a iu 318.7IU; vitamin c 47mg; folate 25.9mcg; calcium 126.9mg; iron 0.6mg; magnesium 26.9mg; potassium 460mg; sodium 83.8mg; added sugar 12.6g.
1 fruit, 1/2 other carbohydrate