I’ve mentioned in the past that I love browsing recipes online. I found a recipe for cold strawberry soup online once. I thought it was an interesting concept because I’d never heard of it before. It turns out that there are no vegan versions of that recipe, so I took it upon myself to make one. Truth be told, this could be the furthest thing away from the original recipe, and I’d never know. It was good enough for me to eat three portions in one sitting, though.
I’m not entirely sure if this soup is meant to be eaten as a side dish, a main course, or a dessert. I suppose it could be any of the above, depending one what you serve with it. I’d compare it to eating an apple kale salad, which is a main/side dish, despite the fruit presence.
Vegan Cold Strawberry Soup
2 cups frozen strawberries
2 cups milk of your choice
1 cup full fat coconut milk
1/2 cup vegan sour cream
2 tbsp sweetening syrup of your choice
Combine all ingredients in a blender and blend until completely smooth. Pour into bowls and refrigerate for at least three hours before serving.