Ginger Honeydew Soup

Cold soups are a wonderful way to begin a light meal. This emerald colored soup pairs nicely with a grain or pasta salad. The enticing ginger flavor will set your taste buds on fire for the next course.
This recipe from The Smart Shopper Diabetes Cookbook, by Robyn Webb. To order directly from the American Diabetes Association, click here.
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- Prep time
- 5 min
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- Cook time
- 1 hr
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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honeydew melon ((from the salad bar or fresh-cut melon))
- 2 1/2 cup
- 2 1/2 cup
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pure maple syrup
- 2 tbsp
- 2 tbsp
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fresh lemon juice
- 2 tbsp
- 2 tbsp
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grated fresh ginger
- 1 1/2 tsp
- 1 1/2 tsp
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plain yogurt (non-fat)
- 1/3 cup
- 1/3 cup
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crystallized ginger (finely minced)
- 2 tsp
- 2 tsp
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Directions
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Puree the honeydew melon, maple syrup, lemon juice, and fresh ginger in a blender or food processor until smooth. Pour into a bowl, cover, and refrigerate 1 hour.
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For each serving, swirl in some yogurt and sprinkle with crystallized ginger.