Cold coconut soup

Cold coconut soup

OMG, this is definitely my new summer obsession. 🙂 This soup is so refreshing that it will cool you down immediately. Especially on the hot summer days. Also, it is always good to have a backup recipe when you don’t have any clue about what to cook. This recipe is very easy, vegan-friendly and last but not least it is super fast 🙂 The preparation time is only 10 minutes and you need only a couple of ingredients.

Please remember to cool it down before serving. One hour in the fridge is enough, but if you can, leave it in the fridge overnight. Thanks to that the soup will taste even better. So let’s stop talking about crap here and hooray to the kitchen. Here is what you will need to make it at home.

Cold coconut soup


  • 400ml of coconut milk (or cream)
  • 1 cup of vegetable milk (I used rice one)
  • 4-5 tablespoons of lemon juice
  • 1/2 of clove garlic
  • Salt
  • 1 kohlrabi
  • 1 cucumber
  • 3-4 red radish
  • For serving: fresh mint, chive, and black pepper


  1. Blend with a hand blender both of the milk with the garlic and lemon juice. Blend until you will have a smooth liquid.
  2. Cut all vegetable into small cubes and add to the soup.
  3. Place into the fridge for at least 1 hour. The colder it gets the better it will taste.
  4. Before serving sprinkle with chopped mint, chives, and grated black pepper.



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  1. Pingback: My first VEGAN week. -

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