by Sharon Crayton
This Ukranian soup, popular in many Eastern and Central European countries, centers around the beets that provide its blood-red hue. This version, rather than the common clear-broth-based borscht, includes chunky vegetables as well.
Per serving: 152 calories, 0g saturated fat, 4g protein,
25g carbohydrates, 5g fiber, 493mg sodium
by Margaret Howard
Quick and simple, like a summer meal should be, this soup can be served hot or cold. For the most flavorful results, use ripe, fresh tomatoes rather than canned.
Per serving: 62 calories, 0g saturated fat, 4g protein, 7g carbohydrates, 0g fiber, 551mg sodium
by Didi Emmons
Again, yogurt provides the creaminess in this soup, lowering the fat content. And the onion, curry and cilantro take mango to a surprising and satisfyingly savory place.
Per serving: 220 calories, 3g saturated fat, 6g protein, 35g carbohydrates, 3g fiber, 647mg sodium
by Crescent Dragonwagon
Artichoke, egg yolk and lemon are the key ingredients in this Greek-style soup, which makes a delicious starter. Serve it hot, or chill it overnight and to serve cold the next day.
Per serving: 141 calories, 1g saturated fat, 6g protein, 24g carbohydrates, 6g fiber, 56mg sodium
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