Peach Mint Soup
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Ingredients1 h servings 248 cals
Original recipe yields 5 servings
- Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
- Stir the coconut milk and chopped mint through the peach mixture.
- Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.
- Cook's Note:
- You can make your own coconut milk if you don't have any on hand. Blend together 1/4 cup coconut flaked with 1/2 cup water and milk, and then refrigerate overnight. Strain the next day for homemade coconut milk.
Per Serving: 248 calories; 8.4 g fat; 41.7 g carbohydrates; 4.6 g protein; 4 mg cholesterol; 147 mg sodium. Full nutrition
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