Place a large soup pot over medium-high heat. Add olive oil and sauté onions until translucent. Add broth and bring to a boil. Add potatoes and cook for 8 minutes or until tender.
Add corn kernels, red peppers and spices to pot and cook for 2 minutes longer. Remove from heat; pour soup through a strainer, reserving vegetables and broth.
Place half of the vegetables in a bowl, and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating. Combine the remaining vegetables and broth in a blender, and purée until smooth.
Place the puréed vegetables and broth mixture in the soup pot over medium heat, and then stir the yogurt and vegetable mixture back into the pot. Serve warm and garnish with a dollop of plain yogurt.
Nutitrion
Serving Size: 1 serving
Calories: 200 kcal
Carbohydrates: 36 g
Protein: 6 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 673 mg
Sugar: 7 g
Reviews
Linda Barnhart on 2014-09-21 (5 stars): Recently I substituted plain nonfat Stonyfield yogurt for buttermilk in an old chocolate fudge cake recipe. The buttermilk sold in stores in the last few years I have found to be like skim milk, so I'm sure the old recipe intended for the reader to use a firmer, rich buttermilk. The substitution worked perfectly, ounce for ounce. I had read on the Stonyfield package that such substitutions would work, and I am sure it worked better than the modern buttermilk would have in the old recipe. Thanks to Stonyfield!
Kimberly on 2014-03-08 (5 stars): I used several of theses substitutes - and I never see myself buying sour cream again. I used yogurt to make cream of potato soup, alfredo sauce as well as simply adding fruit and eating. This is the best ever!
