Courtesy of Ale Temporini
This refreshing cold soup is light, creamy, and packed with subtle sweetness and savory depth—perfect for hot days when you want something nourishing but not heavy. Made with simple vegetables, coconut milk, and a touch of cream cheese, it blends into a silky, elegant soup that tastes even better well chilled.
Ingredients
- 1 apple, peeled and diced
- 1 small cauliflower, cut into small florets
- 1 onion, diced
- 2 garlic cloves, minced
- 1 leek (white part only), sliced
- Salt and black pepper, to taste
- 1 tablespoon olive oil (or other neutral oil)
- 1 cup coconut milk
- 1 tablespoon whipped cream cheese
- 1½ cups water
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the apple, cauliflower, onion, garlic, and leek. Sauté with the pan covered, stirring occasionally, until the vegetables are tender but still slightly firm.
- Season with salt and black pepper.
- Add the coconut milk and water, stirring to combine. Cook for 2–3 more minutes.
- Transfer everything to a blender or food processor. Add the whipped cream cheese and blend until completely smooth and creamy.
- Pour the soup into a large bowl and let it cool to room temperature.
- Refrigerate for at least 1–2 hours, until well chilled.
- Serve cold, adjusting seasoning if needed.
Optional garnish: drizzle of olive oil, fresh herbs, or a sprinkle of black pepper before serving.
Nutrition facts per serving (1 bowl, 300 g, 10.6 oz):
Calories 227 kcal, Fat 16.6 g, Saturated Fat 11.8 g, Carbohydrates 20.4 g, Dietary Fiber 4.0 g, Sugars 9.7 g, Protein 4.3 g, Sodium 56 mg, Calcium 59 mg, Iron 1.8 mg, Potassium 592 mg, Vitamin C 59.1 mg.
