Cold strawberry soup with mint and blueberries

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Cold strawberry soup with mint and blueberries

Yield 4

Author Arlene Jacobs

Ingredients

Base

• Base:
• 5 cups quartered ripe strawberries
• ½ cup orange juice
• ¼ tsp. grated lemon zest
• 1 tsp. vanilla
• ¼ tsp. cinnamon
• 1-6 oz. container whole milk Greek yogurt
• 1-1/2 - 2 tbsps. honey ( adjust depending on sweetness of strawberries)

Additions:

• ¾ cup blueberries
• 6 mint leaves, cut in fine chiffonade

Instructions

1. Blend all ingredients for the base of the soup. This may be done in two batches, depending on the size of your blender. Chill.
2. Substitutions: Use apple juice or any fruit juice of choice in favor of orange juice. Substitute O% yogurt, if preferred. Try maple syrup for sweetening and a slight change of flavor. Almond extract will be pleasant as a change from vanilla.

Notes

Suggestion:  Pile an assortment of fresh fruits and berries in the middle of a bowl, pour the soup around and top with an additional dollop of yogurt, dried fruits, nuts or granola.

www.jennyedenberk.com/plant-based-recipes/cold-strawberry-soup-with-mint-and-blueberries

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