The sweet taste of fresh peas pairs nicely with the coconut and lime flavors in this Greek yogurt-based soup. Topped with delicious pan-seared scallops and fresh basil, this island-inspired recipe is ready in just 25 minutes. If you'd like, skip the scallops and serve it cold on a hot day. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large saucepan cook peas in boiling water 5 minutes or just until tender and bright green; drain. Immediately plunge into a bowl of ice water to cool; drain again.

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  • Remove 1 teaspoon zest and squeeze 2 to 3 tablespoons juice from lime(s). In a blender or food processor combine peas, lime juice, coconut milk, vegetable stock, basil leaves, salt and white pepper. Cover and blend or process until smooth. Return to saucepan; heat through.

  • Meanwhile, rinse scallops; pat dry. Sprinkle with dash salt and black pepper. Coat a 12-inch heavy nonstick skillet with cooking spray; heat over medium-high. Add scallops; cook 4 minutes or until opaque and browned, turning once.

  • Stir lime zest into soup and ladle into bowls. In a small bowl combine yogurt and 2 tablespoons coconut milk; swirl into soup. Top with scallops, and, if desired, pea shoots and additional basil and lime zest.

Nutrition Facts

197 calories; 3.1 g total fat; 2.3 g saturated fat; 21 mg cholesterol; 680 mg sodium. 517 mg potassium; 23.5 g carbohydrates; 6.7 g fiber; 8 g sugar; 18.3 g protein; 1433 IU vitamin a iu; 20 mg vitamin c; 92 mcg folate; 301 mg calcium; 2 mg iron; 68 mg magnesium;