Instead of adding flour to thicken this soup, cooked tender peas take a whirl in the blender and do the job themselves. Buttermilk adds a gentle tang and dill really brings out the incredible flavor in this simple 30-minute soup recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Combine broth, peas, spinach, onion, the chopped or dried dill (or savory), the salt, and pepper in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes for fresh peas (5 to 6 minutes for frozen peas) or until the peas are very tender. Cool mixture slightly.

  • Blend the pea mixture, half at a time, in a blender until smooth. Return the pureed mixture to the same saucepan. Stir in buttermilk; heat through. If desired, garnish with fresh dill sprigs.


To make ahead: Prepare as directed. Cover and chill the soup for up to 24 hours before serving.

Nutrition Facts

83 calories; protein 6g 12% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars -1g; fat 1g 2% DV; saturated fatg; cholesterol 1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 423mg 17% DV.