Some days, just opening the fridge is enough to get the job done.
In the summer heat, many people would prefer to stay far away from the kitchen - not to mention the stove. A recipe that you can just pop in the blender, press a button and spoon into your mouth is especially useful. This rhubarb and strawberry raw soup is just that: fresh, creamy, refreshing - and healthy too.
It's so easy that if you can peel a banana, you're practically a chef. And lemongrass works like a summer dress: it dresses it all up - subtle, elegant, yet casual.
Healthy plus
This soup is not only delicious, but also good for the body.
Rhubarb stalks, which are used in the recipe, contain natural fibre to support digestion and help balance the gut flora, which is key for the proper functioning of the immune system.
Strawberries are packed with antioxidants, and the natural sugars in bananas provide a subtle boost of energy. Coconut milk makes the food creamier and more filling, while remaining easily digestible.
This soup doesn't want to be anything more than that: a refreshing summer treat that's good for body and soul. Best of all, you don't even have to cook it.
Is that all you need?
One important detail
Rhubarb leaves are poisonous, so always just the stem use it!
If you also get a green leaf when you buy, do not use it for food - throw it away.
Cooling vegan strawberry rhubarb soup | quick, sweet, no cooking required
Ingredients
Equipment
Method
- Wash the strawberries, peel and chop the bananas, peel and chop the rhubarb.
- Put in a blender with the coconut milk and lemongrass leaves.
- Blend until smooth, chill.
- Serve garnished with fresh lemongrass leaves and fresh chopped strawberries.
Video
If you liked this recipe, you may want to check back for other refreshing plant-based ideas. At Vegaverzum, we always focus on simple, delicious and nutritious meals.
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