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Cold Soup Recipes

Beet the Heat

What you need:

  • 2 cups sliced beets
  • 1 large cucumber, peeled and diced
  • 3 onions, chopped
  • 4 cups fat-free buttermilk
  • 2 tablespoons white vinegar
  • 2 tablespoons chopped dill
  • 1/2 teaspoon salt, or more to taste

Combine beets, cucumber, onions, buttermilk, vinegar, dill and salt in a large bowl. Stir to mix ingredients well. Cover and refrigerate overnight. Serve chilled.

Coco Citrus Cold Carrot Soup

What you need:

  • 6 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 7 cups coconut milk
  • 3 cups vegetable broth
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro
  • 2 teaspoons chili paste
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin

In a large pot over medium heat, heat oil then cook 1 tablespoon cilantro, chili paste and cumin for 1 minute. Stir in onion, garlic and ginger and cook until onion is tender, about 4 to 5 minutes. Add carrots and potatoes to the pot and cook for 5 minutes more. Add coconut milk and vegetable broth to the pot. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Lower heat to medium-low and allow to simmer for 45 minutes or until carrots and potatoes are tender. Remove soup from heat then stir in lime juice. Puree the mixture in batches in a blender or food processor until smooth. Transfer soup to a bowl and allow to cool for a few minutes. Cover and refrigerate for at least 2 hours. Garnish with remaining cilantro before serving.