This cold soup is not only beautiful, but also chock full of alkalizing ingredients. For a stunning presentation, freeze edible flowers in ice cubes and serve the soup in small, clear glasses topped with the ice cubes.
GREEN SCREEN
This soup is delicious with many different veggies—just make sure they’re green so the soup retains its verdant color. Fresh nettles, cooked peas, asparagus … try them all! You know we’re chill like that.
Chilled Green Bisque
Ingredients
- 1 Tbsp coconut oil
- 1 small sweet onion, peeled and chopped
- 1 small fennel bulb, trimmed and chopped, fronds reserved for garnish
- 1 large celery stalk, chopped
- 2 garlic cloves, chopped
- 3 cups low-sodium vegetable stock
- 1 Tbsp nutritional yeast
- 4 cups packed greens, such as spinach, kale, and baby chard leaves
- 1 cup lightly packed cilantro leaves
- 1 cup lightly packed flat-leaf parsley
- 4 Tbsp coconut cream, divided
- 2 Tbsp fresh lime juice
- Salt and freshly ground white pepper (optional)
- Garnishes: shaved radishes, thinly sliced lime, pea shoots, and/or toasted almonds (optional)
Nutrition
Per serving:
- calories77
- protein3g
- fat5g
- carbs8g
- sugar3g
- fiber3g
- sodium116mg
Directions
01
- In large, heavy saucepan over medium heat, melt coconut oil. Add onion, fennel, celery, and garlic and gently sauté until soft but not golden.
- Stir in vegetable stock and nutritional yeast and bring to a gentle boil. Reduce heat to low. Stir in greens, cilantro, and parsley just until they are wilted. You want greens to stay bright green.
- Transfer in batches to high-speed blender or food processor and puree until silky smooth. Return to saucepan and stir in 2 Tbsp coconut cream and lime juice. Heat just until hot but not simmering. Taste and add salt and pepper if you wish.
- Transfer saucepan to sink full of ice and a little cold water to cool safely and quickly, stirring soup to speed cooling process. Alternatively, transfer soup to smaller containers (no more than 3 inches deep) and stir occasionally so it cools rapidly. Once soup has cooled, transfer to refrigerator to chill until cold and ready to serve.
- Serve in bowls with a drizzle of remaining coconut cream. Sprinkle with fennel fronds and other garnishes if desired.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
