Spring Soup Chilled – Refreshing and Ready in 20 Min
Delight in a chilled Spring Soup Chilled – a vibrant, vegan and gluten-free soup ready in 20 minutes, featuring cucumber, green onions, celery, parsley, lemon and a light olive oil finish.
Delight in a bowl of this Spring Soup Chilled – a vibrant and refreshing dish perfect for warm days. Ready in just 20 minutes, it combines fresh vegetables and aromatic herbs, making it an ideal choice for busy weeknights!
Spring Soup Chilled – A Refreshing Treat
- Perfectly chilled soup for outdoor meals.
- Made in under 20 minutes, ideal for busy weeknights.
- Packed with seasonal veggies, suitable for vegan and gluten-free diets.
Ingredients
- 2 cups cucumber, chopped
- 1 cup green onions, sliced
- 1 cup celery, diced
- 1 cup vegetable broth
- 1 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt & pepper to taste
- Optional: Greek yogurt for garnish
How to Make Spring Soup Chilled
Start by gathering all your ingredients. In a blender, combine the chopped cucumber, green onions, diced celery, vegetable broth, fresh parsley, olive oil, and lemon juice. Blend on high until smooth and creamy. If you prefer a chunkier texture, pulse a few times to retain some vegetable bits. Once blended, taste and season with salt and pepper to your liking. Transfer the soup to bowls and chill in the refrigerator for at least 15 minutes before serving. Enjoy this refreshing soup on a hot day!
Tips
- For an extra flavor boost, add fresh herbs like dill or mint.
- Adjust the texture by blending longer for a smoother soup.
Make-Ahead
This soup can be prepared a day in advance for convenience. Just remember to give it a good stir before serving!
Storing
Store any leftovers in an airtight container for up to 3 days in the refrigerator.
Freezing
While this soup is best enjoyed fresh, it can be frozen for up to a month. Just ensure it’s in a freezer-safe container.
Reheating
To enjoy chilled soup, simply thaw and stir; there’s no need to heat it!
Serving Suggestions
Serve your Spring Soup Chilled with a dollop of Greek yogurt on top for creaminess. Pair with whole grain bread or a light salad for a complete meal.
For kitchen essentials to create this dish, check out this blender on Amazon!
Related Recipes
Ingredients
- 2 cups cucumber, chopped
- 1 cup green onions, sliced
- 1 cup celery, diced
- 1 cup vegetable broth
- 1 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt & pepper to taste
- Optional: Greek yogurt for garnish
Instructions
Blend
Gather all your ingredients and blend the cucumber, green onions, celery, vegetable broth, parsley, olive oil, and lemon juice on high until smooth.
Season
Taste and season with salt and pepper to your liking.
Chill
Transfer the soup to bowls and chill in the refrigerator for at least 15 minutes before serving.
Notes
- For an extra flavor boost, add fresh herbs like dill or mint.
- Adjust the texture by blending longer for a smoother soup.
Nutrition Facts
Frequently asked questions
Is Spring Soup Chilled vegan and gluten-free?
Yes. This soup is vegan and gluten-free as written.
How long does it take to chill the soup?
Chill for at least 15 minutes before serving.
Can I make this ahead of time?
Yes. The soup can be made a day in advance; store it in the refrigerator and stir before serving.
Can I garnish with Greek yogurt?
Greek yogurt is optional. Omit it to keep the soup vegan, or add a dollop as a garnish if you like.
What should I serve with this soup?
Pair with crusty bread or a light salad for a complete meal.
