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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; total fat 3.1g 5% DV; saturated fat 2.3g; cholesterol 21mg 7% DV; sodium 680mg 27% DV; potassium 517mg 14% DV; carbohydrates 23.5g 8% DV; fiber 6.7g 27% DV; sugar 8g; protein 18.3g 37% DV; exchange other carbs 2; vitamin a iu 1433IU; vitamin c 20mg; folate 92mcg; calcium 301mg; iron 2mg; magnesium 68mg.