20 Cold Soup Recipes Perfect for Summer

Chilled or cold soups are perfect for summer because they’re light, refreshing, and help to keep you cool while you eat. Best of all, there are lots of delicious soups that are incredibly easy to make – some don’t even require any cooking!

1. Leek and Courgette Soup with Feta Cheese

Leek and Courgette Soup with Feta Cheese
© fahrwasser, AdobeStock

This is a fantastic soup that’s great hot or cold. It’s full of goodness and packed with iron and vitamin c.

Cooking Time: 20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500g of Sliced Leeks
  • 500g of Sliced Courgettes
  • 1 Tablespoon of Olive Oil
  • 1 Litre of Vegetable Stock
  • 200g of Crumbled Feta Cheese
  • 25g of Basil Leaves
  • 450g of Spinach
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a large soup pot and gently heat at a medium temperature. Add the leeks and cook for 3-4 minutes or until they begin to soften.
  2. Add the courgettes to the pot and cook covered for 6-7 minutes. Then add the stock, pepper, and salt, and cook for another 10 minutes.
  3. Mix the spinach in the pot and cook (covered) for 6-7 minutes or until it begins to wilt. Then remove the pot from the heat and use a stick blender to blitz the soup until it’s smooth.
  4. Add the basil leaves and feta and blitz the soup again for 2-3 minutes until it’s creamy. Place the soup in a sealable container and chill in the refrigerator for 30 minutes before serving.

2. No-Cook Gazpacho

No-Cook Gazpacho
© Katecat, AdobeStock

A classic soup with lots of flavour, this dish is perfect for lunch or as a light dinner. Best of all, it’s ideal for hot summers.

Cooking Time: 2 hours of chill time.
Yield: 4-6 servings.

Ingredients:

  • 2 Roughly Chopped Cucumbers
  • 1kg of Chopped Tomatoes
  • 75g of Chopped Basil Leaves
  • 5 Minced Garlic Cloves
  • 2 Chopped Chillies
  • 50ml of Water
  • 1 Large Quartered Red Onion
  • 5 Tablespoons of Red Wine Vinegar
  • 2 Teaspoons of Black Pepper
  • 1 Teaspoon of Salt

Directions:

  1. To a food processor or blender, add the tomatoes, cucumbers, onion, chillies, garlic, basil, water, and red wine vinegar. Pulse for 2-3 minutes until the ingredients are soft and creamy.
  2. Add the salt and pepper and pulse for another 30 seconds. Pour the soup into an airtight container and chill for 2 hours before serving.

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3. Cold Mint and Pea Soup

Cold Mint and Pea Soup
© Marian, AdobeStock

The delicate balance between the mint and pea works amazingly well and is so simple to make.

Cooking Time: 15 minutes.
Yield: 6-8 servings.

Ingredients:

  • 1kg of Frozen Peas
  • 500g of Chopped Mint Leaves
  • 500ml of Vegetable Stock
  • 3 Minced Garlic Cloves
  • 1 Teaspoon of Black Pepper
  • 1 Chopped White Onion
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Ground Ginger
  • 1 Tablespoon of Olive Oil
  • 10g of Chopped Parsley

Directions:

  1. Add the oil, garlic, ginger, and onion to a large soup pot or deep pan and sauté them for 6-7 minutes.
  2. Add the peas and stock to the pot and cook for 7 minutes or until the peas are cooked through.
  3. Remove the soup from the heat and pour it into a food processor or blender. Add salt, pepper, mint, and parsley to the blender and blitz for 3-4 minutes or until completely lump-free and smooth.
  4. Set the soup in the refrigerator to chill for 30 minutes before serving.

4. Creamy Jalapeno, Avocado, and Basil Chilled Soup

Creamy Jalapeno, Avocado, and Basil Chilled Soup
© nblxer, AdobeStock

This is a green soup that is full of delicious flavours and nutrients. It’s perfect for hot summer days and those looking for a cool dish for dinner.

Cooking Time: 4 hours of chill time.
Yield: 4-6 servings.

Ingredients:

  • 2 Pitted Avocados
  • 1 Chopped Cucumber
  • 50g of Basil Leaves
  • 3 Roughly Chopped Jalapenos (Seeds Optional)
  • 1 Chopped Red Onion
  • 150ml of Plain Greek Yoghurt
  • 3 Chopped Garlic Cloves
  • 4 Chopped Spring Onions
  • The Zest of 1 Lemon
  • The Juice of 1 Lemon
  • 20g of Chopped Dill
  • 3 Tablespoons of Apple Cider Vinegar
  • Salt and Pepper for Seasoning

Directions:

  1. To a food processor or blender, add the avocados, cucumber, basil, jalapenos, onion, yoghurt, garlic, spring onions, dill, salt, vinegar, and pepper. Pulse until the ingredients are combined well, around 2 minutes.
  2. Add the lemon juice, zest, and 2 tablespoons of water and blitz for 30-60 seconds more.
  3. Pour the soup into airtight, sealable containers and chill in the refrigerator for 4 hours.

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5. Chilled Avocado Soup with a Chilli Kick

Chilled Avocado Soup with a Chilli Kick
© Julhabiby, AdobeStock

Avocado is a great ingredient because it’s good for your health and is well-balanced with the chilli flakes. You get a great kick with this soup.

Cooking Time: 5-10 minutes of prep.
Yield: 4 servings.

Ingredients:

  • 2 Large Pitted, Peeled, and Roughly Chopped Avocados
  • 100g of Vanilla or Plain Yoghurt
  • 1 Peeled and Roughly Chopped Cucumber
  • 500ml of Vegetable Stock
  • 1 Teaspoon of Garlic Powder
  • 15ml of Lime Juice
  • 4 Tablespoons of Crushed Chilli Flakes
  • Salt and Pepper for Seasoning

Directions:

  1. Add the avocados, cucumber, garlic powder, yoghurt, stock, and ½ of the chilli flakes to a food processor. Pulse for 3 minutes, then add the lime juice, pepper, and salt, and pulse for another 2-3 minutes until creamy.
  2. Pour the soup into a large sealable container and chill for 30-40 minutes before serving.

6. Ginger and Carrot Soup

Ginger and Carrot Soup
© Pixel-Shot, AdobeStock

A beautiful soup that has the right amount of spice and flavour to it.

Cooking Time: 25-30 minutes.
Yield: 2-4 servings.

Ingredients:

  • 500g of Chopped Carrots
  • 3 Minced Garlic Cloves
  • 1 Teaspoon of Ground Coriander
  • 2 Teaspoons of Ground Ginger
  • 3 Tablespoons of Olive Oil
  • 1 Litre of Cold Water
  • 1 Teaspoon of Turmeric
  • 50g of Plain Yoghurt
  • Salt and Pepper for Seasoning

Directions:

  1. Add the oil to a deep pan and heat gently at a low-to-medium temperature. Mix in the turmeric, ginger, coriander, and garlic, and stir frequently for 2-3 minutes.
  2. Add the carrots to the pan, along with the water. Bring the water to the boil, then let it simmer for 23-25 minutes.
  3. Remove the pan from the heat and carefully add the soup to a blender. Add yoghurt, salt, and pepper and blitz for 3 minutes or until smooth and creamy.
  4. Pour the soup into an airtight container and chill for 1 hour before serving.

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7. Chilled Cucumber Soup

Chilled Cucumber Soup
© myviewpoint, AdobeStock

Perfect for summer, chilled cucumber soup is a delight. It’s quite refreshing but tangy and is one to enjoy too.

Cooking Time: 4 hours of chill time.
Yield: 4 servings.

Ingredients:

  • 3 Chopped Cucumbers
  • 150g of Greek Yoghurt
  • 1 Chopped Onion
  • 2 Crushed Garlic Cloves
  • The Juice of 2 Lemons
  • 100g of Parsley Leaves
  • 25ml of Olive Oil
  • 50g of Chopped Dill
  • Salt and Pepper for Seasoning

Directions:

  1. To a blender, add garlic, onion, dill, cucumbers, yoghurt, parsley, oil, salt, and pepper.
  2. Blitz well to combine the ingredients for 2-3 minutes.
  3. Pour the lemon juice into the blender and more salt and pepper. Blitz again for 30 seconds.
  4. Place the soup in the refrigerator to chill for 4 hours before serving.

8. Chilled Spicy Tomato Soup

Chilled Spicy Tomato Soup
© nadianb, AdobeStock

Tomato is a classic flavour that’s incredibly versatile and adaptable in so many ways. This soup tastes great when hot and beautiful when chilled.

Cooking Time: 10 minutes of prep.
Yield: 4 servings.

Ingredients:

  • 250g of Chopped Tomatoes
  • 2 Chopped Red Bell Peppers
  • 250ml of Water
  • 2 Minced Garlic Cloves
  • 1 Diced Red Onion
  • 2 Chopped Chillies
  • 4 Teaspoons of Hot Sauce
  • 2 Tablespoons of White Wine Vinegar
  • 1 Teaspoon of Sugar
  • Salt and Pepper for Seasoning

Directions:

  1. Put the bell peppers, garlic, tomatoes, salt, hot sauce, vinegar, pepper, sugar, chillies, onion, and ½ of the water into a food processor. Pulse for 2-3 minutes until the tomatoes and peppers are finely combined.
  2. Add the rest of the water to thin the soup out and pulse for 1 minute more.
  3. Strain the soup through a sieve and chill in the refrigerator for 2-3 hours.

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9. Cold Beet and Goat’s Cheese Soup

Cold Beet and Goat’s Cheese Soup
© vanillla, AdobeStock

Beetroot and cheese aren’t ingredients you’d put together in a soup, but this works really well. Goat’s cheese has a unique flavour that enhances the beetroot perfectly.

Cooking Time: 1 hour.
Yield: 4 servings.

Ingredients:

  • 750g of Thinly Sliced Beetroot
  • 350g of Finely Chopped Red Peppers
  • 500g of Finely Diced Onions
  • 1 Litre of Water
  • 175ml of Red Wine Vinegar
  • 3 Minced Garlic Cloves
  • 1 Teaspoon of Onion Powder
  • 2 Teaspoons of Mustard Powder
  • 1 Tablespoon of Dijon Mustard
  • 150g of Crumbled Goat’s Cheese
  • Salt and Pepper for Seasoning

Directions:

  1. To a deep pan, add the onions, peppers, beetroot, onion powder, mustard, garlic, mustard powder, vinegar, salt, and pepper. Add the water to the pan and bring the mixture to a simmer at a medium temperature.
  2. Let the vegetables cook (uncovered) for 50 minutes. Then slowly crumble in ¾ of the goat’s cheese and cook for another 10 minutes.
  3. Remove the soup from the heat and pour it into a blender. Pulse for 2-3 minutes or until the vegetables are smooth and creamy.
  4. Strain the soup through a sieve and add the remaining goat’s cheese. Refrigerate for 2 hours to chill.

10. Chilled Creamy Potato and Leek Soup

Chilled Creamy Potato and Leek Soup
© Jenifoto, AdobeStock

Despite what you might think, this soup isn’t just best served hot. It can be chilled and used for summer days too.

Cooking Time: 50 minutes.
Yield: 6-8 servings.

Ingredients:

  • 10 Washed and Roughly Chopped Leeks
  • 2 Sliced Carrots
  • 75g of Butter
  • 175ml of Cream
  • 2 Litres of Vegetable Stock
  • 3 Chopped Celery Sticks
  • 1 Tablespoon of Sunflower Oil
  • 4 Peeled and Cubed Potatoes
  • Salt and Pepper for Seasoning

Directions:

  1. Melt the butter in a deep soup pot at a low temperature. Add the carrots, leeks, and celery to the pot and stir well to coat them in butter.
  2. Add oil and sweat the vegetables for 5-7 minutes. Then add the potatoes and stock. Bring the soup to a simmer at a medium temperature and cook (covered) for 35-40 minutes.
  3. Remove the soup from the heat and pour it into a food processor. Add a touch of salt and pepper and gently pulse the soup for 30-40 seconds or until the vegetables are smooth.
  4. Pour the soup into several bowls and chill in the refrigerator for 30 minutes before serving.
  5. Top with a dollop of cream to finish.

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11. Spicy Avocado Soup

Spicy Avocado Soup
© Pixel-Shot, AdobeStock

If you’ve never tried avocado soup, this is delicious. It’s creamy, smooth, and perfect for hot afternoons.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 3 Peeled and Cubed Avocados
  • 2 Quartered Tomatoes
  • 2 Diced Red Onions
  • 3 Sliced Shallots
  • 25g of Chopped Coriander Leaves
  • 1 Teaspoon of Chilli Powder
  • The Juice of 3 Lemons
  • The Zest of 2 Lemons
  • 5 Minced Garlic Cloves
  • 3 Tablespoons of Rapeseed Oil
  • 2 Chopped Jalapeno Peppers (Seeds Optional)
  • 1 Litre of Vegetable Stock
  • Salt and Pepper for Seasoning

Directions:

  1. In a large bowl, combine the onions, jalapenos, tomatoes, a pinch of salt, ½ teaspoon of pepper, coriander, and ½ of the lemon juice. Then set them aside in the refrigerator for 20 minutes.
  2. Add oil to a large pan and heat at a medium-to-high temperature. Put the garlic and shallots into the pan and cook for 5-7 minutes.
  3. Add the stock, chilli powder, lemon zest, avocados, and tomato mixture to the pan and mix well to combine. Stir in 1 teaspoon of salt and 1 teaspoon of pepper to the pan and bring the mixture to a boil.
  4. Switch to a medium temperature and let the soup simmer for 15-20 minutes.
  5. Remove the soup from the heat and let the soup cool down for 5-10 minutes. Use a stick blender to puree the soup until smooth and lump-free.
  6. Stir in the remaining lemon juice to finish.

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12. Spiced Butternut Squash Soup

Spiced Butternut Squash Soup
© annapustynnikova, AdobeStock

If you’ve never tried butternut squash soup before, this will be a delight. It’s sweet and spicy but well-balanced.

Cooking Time: 40-45 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Chopped Butternut Squash
  • 500ml of Vegetable or Chicken Stock
  • 50g of Chopped Chives
  • 100g of Sour Cream
  • 2 Teaspoons of Curry Powder
  • 2 Chopped Red Onions
  • 3 Tablespoons of Rapeseed Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Put the oil into a large pan and heat at a medium-to-high temperature. Add the onions, squash, and curry powder to the pan.
  2. Cook the squash for 10-12 minutes, then add the stock, salt, and pepper. Bring the mixture to a slow boil, then switch to a medium heat.
  3. Let the soup simmer for 30-35 minutes until the squash is tender.
  4. Remove the soup from the heat and set it aside to chill for 10 minutes. Pour the soup into a blender and puree for 2-3 minutes or until everything is smooth and creamy.
  5. Pour the soup into a sealable container and stir in the chives, sour cream, ½ teaspoon of salt, and 1 teaspoon of pepper.

13. Chilled Carrot and Coriander Soup

Chilled Carrot and Coriander Soup
© Nataliia, AdobeStock

Perfect for hot evenings and summer days, this soup is delicious.

Cooking Time: 30-35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 2 Finely Chopped White Onions
  • 1kg of Peeled and Chopped Carrots
  • 4 Teaspoons of Ground Coriander
  • 25g of Chopped Coriander Leaves
  • 1 ½ Litres of Vegetable Stock
  • 50ml of Vegetable Oil
  • 25ml of Fresh Orange Juice
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a large soup pan or deep cooking pot and heat at a medium temperature. Add the onions and sweat them for 5-6 minutes.
  2. Add the carrots and ground coriander and cook for 2 minutes. Then pour in the stock and bring it to a boil. Let the soup boil at a medium-to-high heat for 3-5 minutes, then add the coriander leaves and lower to a medium heat and simmer for 25-30 minutes.
  3. Remove the soup from the heat and use a stick blender to puree the soup. Pour the soup into a large bowl and stir in the orange juice, pepper, and salt.
  4. Chill the soup in the refrigerator for 3-5 hours before serving.
  5. Top with coriander leaves to finish.

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14. Chilled Strawberry and Apple Soup

Chilled Strawberry and Apple Soup
© SOPONE, AdobeStock

As unusual as it sounds, this is a delicious soup that’s perfect for any hot summer day. It’s cool and refreshing.

Cooking Time: 15 minutes.
Yield: 4-6 servings.

Ingredients:

  • 2 Peeled and Cored Apples
  • 2lbs of Strawberries
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Cayenne Pepper
  • 2 Teaspoons of Finely Chopped Ginger
  • 100ml of Water
  • 2 Teaspoons of Chopped Mint Leaves
  • 1 Teaspoon of Ground Cinnamon
  • 75ml of Crème Fraiche
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a large saucepan and heat at a low-to-medium temperature. Add the strawberries and cook for 5-7 minutes, stirring occasionally to prevent sticking.
  2. Put the apples into the pan and mix in the cinnamon, ginger, pepper, cayenne, and salt. Cook for 8-12 minutes and stir often.
  3. Pour the soup into a blender and add mint leaves, water, and crème fraiche. Blitz the soup well until creamy.
  4. Put the soup into the refrigerator to chill for 2-3 hours before serving.

15. Summer Soup

Summer Soup
© Pixel-Shot, AdobeStock

This is a great soup for summer. It’s refreshing, light, and incredibly tasty. This is a dish to enjoy especially on those long hot days.

Cooking Time: 20-25 minutes.
Yield: 4-6 servings.

Ingredients:

  • 7 Finely Sliced Spring Onions
  • 1 Chopped Cucumber
  • 400g of Peeled and Diced Potatoes
  • 350g of Shredded Lettuce
  • 25g of Chopped Chives
  • 100g of Butter
  • 900ml of Chicken Stock
  • Salt and Pepper for Seasoning

Directions:

  1. Put the butter into a deep pan and gently melt at a medium heat. Add the cucumber, potatoes, spring onions, and lettuce and coat them in the melted butter.
  2. Cook (covered) for 10-12 minutes. Stir every so often to prevent the vegetables from sticking to the bottom of the pan.
  3. Pour in the stock and add 1 teaspoon of pepper and ½ teaspoon of salt. Combine, then bring the soup to the boil at a medium temperature.
  4. Reduce the heat slightly and let the soup simmer for 20-25 minutes.
  5. Remove the soup from the heat and pour it into a blender. Mix in the chives and puree the soup in batches until it is smooth. Add a touch more seasoning and stir in the chives.
  6. Split the soup into bowls and chill in the refrigerator for 1 hour before serving.

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16. Ginger and Carrot Chilled Soup

Ginger and Carrot Chilled Soup
© M.studio, AdobeStock

This soup has the right amount of spice to it. The ginger doesn’t overload the carrot flavours, instead, it complements them beautifully.

Cooking Time: 30-35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 2 Small Diced White Onions
  • 2 Tablespoons of Minced Garlic Cloves
  • 2lbs of Peeled and Sliced Carrots
  • The Zest of 1 Orange
  • 5 Tablespoons of Unsalted Butter
  • 2 Teaspoons of Ground Ginger
  • 500ml of Vegetable Stock
  • 100g of Single Cream
  • Salt and Pepper for Seasoning

Directions:

  1. Melt the butter in a large saucepan at a medium heat for 2 minutes. Stir well until the butter begins to foam.
  2. Lower the temperature slightly, then cook the onions and garlic for 5-6 minutes. Add the carrots and cook for another 7 minutes. Coat the vegetables in the butter and add a pinch of pepper and salt while the vegetables cook.
  3. Add ginger, stock, and orange zest to the pan and simmer on a low-to-medium heat for 20-25 minutes.
  4. Remove the soup from the heat and stir in the orange juice. Blitz the soup in a blender until creamy and chill for 2-3 hours.
  5. Add a teaspoon of cream before serving to finish.

17. Chilled Lentil and Bacon Soup

Chilled Lentil and Bacon Soup
© azurita, AdobeStock

You probably don’t think lentil and bacon soup should be eaten cold – however – it can be a perfect dish. You can serve this soup hot or cold and it still has a beautiful mix of flavours.

Cooking Time: 2 hours.
Yield: 6-8 servings.

Ingredients:

  • 450g of Red Lentils
  • 1 Small Diced Red Onion
  • 10 Rashers of Chopped Bacon
  • 2 Litres of Water
  • 1 Ham Stock Cube
  • 2 Peeled and Sliced Carrots
  • 2 Teaspoons of Garlic Powder

Directions:

  1. Rinse the lentils and put them into a deep soup pot. Pour the water into the pot, along with the onions and carrots.
  2. Bring the mixture to a boil at a medium-to-high heat, then reduce the temperature slightly and let it simmer for 2-3 minutes.
  3. Add the stock cube and stir thoroughly to combine. Add the garlic, pepper, bacon, and salt, and cook at a low-to-medium heat for 2 hours.
  4. Remove the pot from the heat and use a stick blender to blitz until a smooth texture is formed. Blitz in batches if necessary.
  5. When cold, place the soup in the refrigerator to chill for 2-3 hours before serving.

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18. Chilled Apple and Cucumber Soup

Chilled Apple and Cucumber Soup
© Stepanek Photography, AdobeStock

If you’re looking for a summer soup, this is it. While it’s different from the more traditional soups, it’s ideal for summer. You will love how refreshing it is.

Cooking Time: 10-15 minutes of prep.
Yield: 4 servings.

Ingredients:

  • 3 Chopped Cucumbers
  • 3 Cored and Chopped Apples
  • 50g of Chopped Basil Leaves
  • 100ml of Almond Milk
  • 4 Spring Onions
  • 1 Chopped White Onion
  • 4 Crushed Garlic Cloves
  • The Juice of 1 Lime
  • Salt and Pepper for Seasoning

Directions:

  1. To a food processor or blender, add the garlic, onion, basil, spring onions, apples, cucumbers, pepper, lime juice, almond milk, and salt.
  2. Pulse the soup for 1-2 minutes or until smooth and creamy. Add 2 tablespoons of water to thin the soup out and mix for another 10 seconds.
  3. Pour the soup into an airtight container and chill in the refrigerator for 2 hours.

19. Cold Goat’s Cheese and Broccoli Soup

Cold Goat’s Cheese and Broccoli Soup
© nadianb, AdobeStock

Broccoli goes well with goat’s cheese and this soup is a delight. It’s super tasty and perfect as a starter or light lunch.

Cooking Time: 15-20 minutes.
Yield: 4 servings.

Ingredients:

  • 5 Large Roughly Chopped Onion
  • 350g of Goat’s Cheese
  • 450g of Chopped Broccoli Florets
  • 500ml of Vegetable Stock
  • 25g of Chopped Chives
  • 5 Tablespoons of Sunflower Oil
  • 1 Teaspoon of Ground Mustard Powder
  • Salt and Pepper

Directions:

  1. Fill a pan ¾ of the way with water and bring it to a boil at a medium temperature. Add the broccoli to the pan and let it simmer for 6-8 minutes.
  2. Heat oil in a second pan at a low-to-medium temperature and add the onions. Cover and cook the onions for 5-7 minutes.
  3. Remove the soup from the heat and crumble in ¾ of the goat’s cheese. Return the soup to a medium heat and stir well to melt the cheese. Combine the onions and cheese and cook for 2 more minutes.
  4. Drain the broccoli and add it to a blender.
  5. Carefully pour the soup into the blender, along with the mustard powder, salt, chives, stock, and pepper. Pulse the soup for 3-4 minutes until smooth.
  6. Stir in the remaining goat’s cheese and refrigerate for 30 minutes before serving.

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20. Chilled Onion and Lettuce Soup

Chilled Onion and Lettuce Soup
© Africa Studio, AdobeStock

While you might not initially put lettuce and onions together, they make an excellent soup combo. The flavours are balanced well and aren’t overpowering either. It’s perfect for summer and on days you want something different for lunch.

Cooking Time: 15-20 minutes.
Yield: 4 servings.

Ingredients:

  • 5 Large Diced Red Onions
  • 4 Sliced Garlic Cloves
  • 50g of Butter
  • 75g of Chopped Parsley
  • 350g of Chopped Lettuce
  • 550ml of Chicken Stock
  • The Juice of 1 Lemon
  • Salt and Pepper for Seasoning

Directions:

  1. Melt butter in a large saucepan at a medium-to-high heat for 1 minute. Add garlic and onions to the pan and cook for 5-7 minutes. stir frequently to prevent sticking.
  2. Pour the stock into the pan and let the soup simmer for 8-12 minutes. Then add the parsley and lettuce and cook for 3-4 minutes at a medium heat.
  3. Remove the soup from the heat and add it to a food processor. Add 1 teaspoon of pepper, 1 teaspoon of salt, and lemon juice, and blend for 3-4 minutes.
  4. Pour the soup into a large bowl and chill in the refrigerator for 1 hour.
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