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Szilárd Varga

Cooling vegan strawberry rhubarb soup | quick, sweet, no cooking required

A quick, no-cook strawberry rhubarb soup for summer - vegan, cooling and refreshing.
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Prep Time 10 minutes
Cook Time 0 minutes
Total time 10 minutes
Servings: 2 feed
Course: Dessert, Soup
Cuisine: vegan
Calories: 154
Ingredients Equipment Method Video

Ingredients
  

  • 250 g Fresh strawberries
  • 45 g Fresh rhubarb
  • 6 letter to Fresh lemongrass
  • 80 g Bananas
  • 200 ml Coconut milk

Equipment

  • Blender

Method
 

  1. Wash the strawberries, peel and chop the bananas, peel and chop the rhubarb.
  2. Put in a blender with the coconut milk and lemongrass leaves.
  3. Blend until smooth, chill.
  4. Serve garnished with fresh lemongrass leaves and fresh chopped strawberries.

Video