Chilled Parsley Soup


With the weather being as beautiful as it has been here in the UK lately, hot dinners have gone out of fashion. I’ve also been wanting to eat smaller meals rather than big ones, and this chilled soup has made a few appearances over the month. It started off as the base for a Thai curry sauce, and I enjoyed it so much while taste testing that hubby and I ate it as was. So yummy and too easy – start to finish you’re looking at less than ten minutes.

Ingredients (to serve four):
Tin of coconut milk
Bunch of parsley
Large red onion – diced small
2 cloves of garlic – crushed
Tbsp coconut oil
Tbsp freshly grated ginger
Tbsp Thai fish sauce
Tbsp sesame oil
Tsp peanut or almond butter
Tsp honey
Tsp tamari

– fry the onions in the coconut oil over a high heat until soft, add the garlic and cook for another minute

– tip the contents of the pan into your blender or food processor, along with the rest of the ingredients

– blend until smooth

– serve immediately or make in advance and store in the fridge


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