Adapted from Cooking Light Magazine (December 2012)*
This beautiful, deep garnet soup is a nutritional powerhouse. It’s lightly sweet, tart and smooth, so the addition of tangy Greek yogurt and crunchy walnuts rounds out both the flavors and textures nicely. I also think goat cheese goes very well with this soup, so I served a simply dressed green salad topped with fresh oranges and goat cheese on the side. A perfect winter lunch or light dinner, right?
Preparation time: 25 minute(s)
Cooking time: 1 hour(s) 20 minute(s)
Number of servings (yield): 4
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