Think soup's off limits this summer? Think again! Chilled plant-based soups are a fantastic addition to any warm night, making for a hearty, delicious, and above all else, EASY dinner this summer. So whip out your blender, because you're going to want to add these two blended chilled soups to your rotation.
Note: want these plant-based soups hot? No problem. They're tasty warmed up, too!
This staff-favorite blender soup comes from one of our chefs at MamaSezz. It’s full of vitamin C, antioxidants, and flavor!
1 lb. carrots, chopped
½ navel orange
½ red bell pepper
1 celery stalk
1/2 cloves garlic
1 tsp. freshly chopped ginger
½ tsp lime juice
pinch of salt
2 ½ cups of water
½ cup of cashews (optional)
Put all ingredients in a high-speed blender and mix until smooth.
Next up, a beet soup that blends to a beautiful red-purple color. According to Dr. Caldwell Esselstyn, beets have a big serving of antioxidants - a key factor in heart health. This recipe is from his book Prevent and Reverse Heart Disease.
2 bunches of beets
½ - 1 cup of orange juice
zest of one lemon
2 -3 tablespoons of lemon juice
6 mint leaves
pepper, to taste
Boil beets 40 minutes or more, depending on their size, until just tender. Peel. Whirl in food processor (or high speed blender) with juices, zest, mint and pepper. Chill. Serve with mint leaf on top.
Join our 4-Week Plant-Based Challenge to get free recipes, menus, shopping lists, support from MamaSezz and other group members.
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