Spring Soup Chilled – Refreshing and Dairy-Free

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Spring Soup Chilled is a refreshing, dairy-free delight that perfectly captures the essence of the season. Made with vibrant, seasonal ingredients, this soup is not only light and invigorating but also simple to prepare, making it ideal for busy weeknights.

Unique Features

• Chilled for a refreshing, cooling effect perfect for warm days.
• Dairy-free and packed with fresh vegetables, making it healthy and vegan.
• Quick to prepare, so it’s perfect for weeknight dinners without compromising on flavor.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green peas
• 1 large cucumber, peeled and diced
• 4 cups vegetable broth
• 1 tbsp lemon juice
• Fresh mint leaves, for garnish

How to Make

To make this refreshing Spring Soup Chilled, start by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the diced zucchini and cook for about 5 minutes, stirring occasionally. Next, mix in the green peas and vegetable broth, bringing everything to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until the vegetables are tender. Remove the pot from heat, stir in the lemon juice, and allow the soup to cool. Once cooled, blend the soup until smooth, then refrigerate for at least 1 hour before serving. Garnish with fresh mint leaves for a burst of flavor.

Tips

• For an extra texture, consider adding some diced avocado on top before serving.
• Adjust the thickness of the soup by adding more or less vegetable broth according to your preference.
• For a touch of heat, add a sprinkle of chili flakes before serving.

Make-Ahead

This soup can easily be made ahead of time. Follow the recipe, chill, and store it in an airtight container in the refrigerator for up to 3 days.

Storing

To store leftover Spring Soup Chilled, place it in a sealed container in the fridge. It will retain its quality for up to three days, allowing you to enjoy it multiple times throughout the week.

Freezing

This soup can also be frozen. Pour it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Thaw the frozen soup in the fridge overnight before reheating. To heat, simply pour into a pot and warm gently over medium heat, stirring occasionally until heated through.

Serving Suggestions

Serve the chilled soup in bowls with a drizzle of olive oil and toasted sourdough bread on the side. This adds a lovely crunch and makes for a well-rounded meal.

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