Vegan Cold Zucchini and Mint Soup

Want to know my little secret on how to impress your guest when inviting them over for dinner? Well, it’s super easy: prepare a fancy starter like this cold Zucchini and Mint soup, serve it in beautiful stem glasses and just enjoy the compliments that you’re about to receive!

There are two things I like about cold soups during summer time: 1. it’s loaded with vitamins and 2. it is so refreshing! A little bit like a smoothie if you will, but with veggies. Just make sure you let your soup sit in the fridge for at least 30 minutes before serving so that it’s at the right temperature. You might get even more compliments for that. If you enjoy cold soups like I do and you want to see more recipes, head over to this Cold Cucumber Soup with Fresh Basil recipe. You might love it too! Let’s get started.

 

Serving: 4 people

Timing: 30 minutes prep + 30 minutes to cool down

 

vegan cold soup with green veggies

 

vegan cold soup with green veggies

 

Ingredients:

– 2 zucchini

– 1 handful fresh mint leaves

– 4 cloves of garlic, minced

– 1 cup green peas (fresh or frozen / stay away from cans)

– ¼ lemon juice

– 1 cup liquid vegan cream (or unsweetened almond milk)

– 1 cup water

– 1 tsp ground coriander

– olive oil

– salt and pepper

– pumpkin and sesame seeds for the decoration

 

Directions:

Start by washing the zucchini and slice them.

Heat 2 soupspoons of olive oil in a skillet over medium heat and cook the zucchini slices for about 10 minutes. Stir from time to time to make sure it is evenly cooked and that it doesn’t burn.

If you’re making this recipe with frozen peas, put them in a bowl filled with hot water to defrost.

In another skillet, heat 2 soupspoons of olive oil and brown the garlic over medium heat for 4 minutes.

Let the zucchini and garlic cool down a bit.

Wash the mint.

Pour into your food processor (for this recipe, my 10 cups food processor was just about the right size) the zucchini slices, the garlic, the fresh mint, the green peas, the lemon juice, the 2 cups of liquid, the coriander and season with salt and pepper. Mix until smooth.

Adjust the seasoning if needed.

Let sit in the fridge for at least 30 minutes.

Serve into stem glasses and decorate with pumpkin and/or sesame seeds.

Let me know what you think about this soup in the comment section down below!

vegan cold soup with green veggies

 

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