Cold Vegetable Soup
photo by Peachie Keene
- Ready In:
- 1 cup unsweetened soymilk (I use Silk)
- 3⁄4 cup frozen spinach, thawed and cooked
- 3⁄4 cup frozen peas
- 1 frozen strawberries
- 1 pinch cinnamon
- 1 pinch sea salt
- 1 pinch pepper
- 1 pinch allspice
- 2 teaspoons flax seeds
- Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds.
- After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy.
- Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
- When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch).
- The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
- If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.
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RECIPE SUBMITTED BY
Hi there! I'm a writer by soul, and a cheerful, in-depth experimenter with pretty much everything else. I am also a happy newlywed. My husband and I first started informal pre-dating stuff while cooking odd ingredients into tasty dishes. I've done some form of cooking ever since I was six, with a particular fondness for baking. A few years ago I was diagnosed with various allergies and intolerances, including wheat, apples, bananas, pears, yeast and most things that are fermented. It radically changed my cooking style and thankfully opened up a whole new world of cuisine to try! However, I have plenty of people who still enjoy the treats I used to make (and eat), so I have the best of both worlds; playing around with high-calorie dishes without having to eat them!