a fermented summer vegan soup that is great for weightloss

I am hopeful that summer is on its way so I am sharing my recipe for chilled cucumber and yoghurt soup.

I’m not normally too much of a chilled soup person but the garlic in this recipe gives it a savoury richness. It’s the perfect revitalising soup for summer especially if you are fortunate to grow your own cucumbers. Unfortunately, cucumbers are one of the most sprayed of all of the salad vegetables so it’s important to use an organic cucumber, particularly since you will be juicing it for this recipe.

Cucumbers are rich is stress busting B vitamins, low in calories and great for supporting weightloss. They also help to promote healthy joints by strengthening the connective tissues (they contain silica) and good for reducing inflammation.

The yoghurt is prepared by fermenting Thai green coconut meat (not so native to the UK), but if you don’t haven’t any to hand, you can use a different unsweetened plain non-dairy yoghurt instead. The added advantage of using yoghurt in this recipe is that it gives you an added boost of probiotics, however if you cannot get your hands on any kind of dairy-free yoghurt then you could alternatively use coconut milk, either home made or from a tin.  It won’t be quite as rich and thick, although it will still be delicious.

If you don’t have a blender, you could mix this by using a hand electric whisk.

This soup is best chilled before serving. It serves 2.

 

 

Chilled cucumber yoghurt soup
 
Author:
Ingredients
Soup
  • 1 cucumber, peeled and juiced (yields approximately 250 ml/1 cup juice)
  • 1 bunch mint leaves (2 tsp mint juice)
  • 125 ml/½ cup coconut yoghurt
  • 3 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ½ teaspoon agave
  • ½ clove garlic (optional)
After Blending
  • ⅓ cucumber, finely grated
  • 3 mint leaves, finely chopped
Method
  1. Juice the cucumber using either a masticating or centrifugal juicer and place 1 cup juice in a blender.
  2. Juice the mint leaves and add 2 tsp of the juice to the blender.
  3. Add the remaining soup ingredients to the blender, whizz until smooth.
  4. Taste to see if more garlic is required.
  5. Pour into a bowl and stir in the grated cucumber and mint.