It sounds a little weird to make soup out of salad ingredients, but this beautiful cold soup is light and refreshing.

Yield 4 servings
Time 5 minutes (plus time to chill)
Tools
  • blender
  • container with lid
Ingredients
  • 4 c Boston or Bibb lettuce, torn
  • 2 c baby spinach, stemmed
  • 1 c fresh parsley
  • 1/3 c shallot, onion, and/or garlic, chopped
  • ¾ c yogurt
  • 2 T lemon juice
  • 2 c vegetable stock
  • salt
  • pepper
  • optional garnish: very thin slices of radish, carrot, and/or cucumber
Directions Place everything except garnish in the blender and process until smooth.

Refrigerate at least three hours, until just before serving. Taste and adjust seasonings.

Notes Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.

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  Key to abbreviations and conversions
Soup Recipes     Summer Recipes     Vegetarian Cookbooks

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