Quick vegan cold coconut soup to cool you down in summer time

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.

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Quick vegan cold coconut soup to cool you down in summer time

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Total time

1

hour 

10

minutes

Quick vegan cold coconut soup to cool you down in summer time

Cook Mode

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Ingredients

• 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

Directions

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

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