Download my Autumn Wellness E-book

Chilled Cucumber, Apple and Mint Soup

This soup is just what you need on a hot summer’s day. Its creamy and smooth but also fresh and tangy. It makes a perfect light first course or even as an appetizer served in chilled shot glasses.

Method

Pick the leaves from the mint and discard the stalks. Blend everything in a high speed blender until perfectly smooth and then chill for at least 2 hours.

Drizzle with a little extra virgin olive oil before serving.

Will keep in the fridge for 2 days.

Ingredients

2 cucumbers peeled and de-seeded, chopped


½ Granny smith apple


1 small clove garlic


A small bunch of fresh mint.


3 spring onions


½ cup plant based milk


½ cup oat


100 grams (around half a tub) plant based crème fraiche (I used ‘Oatly’)


Juice ½ lime


Sea salt and freshly ground pepper


Serves: Serves 2


Dietaries: Vegan

Method

Pick the leaves from the mint and discard the stalks. Blend everything in a high speed blender until perfectly smooth and then chill for at least 2 hours.

Drizzle with a little extra virgin olive oil before serving.

Will keep in the fridge for 2 days.

More Recipes


juices


VEGAN, GF

Orange, Pomegranate and Ginger Spritz

This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!

Read More

mains


VEGAN, gf

Miso Glazed BBQ Vegetables

This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.

Read More

snacks


VEGAN

Salted Popcorn and Spelt Rocky Road

This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.

Read More