Strawberry Basil Soup

by Meg Thompson April 21, 2017

This simple soup makes a lovely entrée or fresh dessert. Alternatively, you can pour the mixture into icy pole moulds and freeze for a frozen version.

Serves: 2

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Strawberry Basil Soup

By: Meg Thompson

This simple soup makes a lovely entrée or fresh dessert. You can even pour the mixture into icy pole moulds and freeze for a frozen version!

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Servings

Prep time

Cook time

Recipe

Ingredients

2 punnets strawberries, green tops removed
3–5 basil leaves
1 tbsp avocado
1 tsp lemon juice
1 tbsp coconut milk
Maple syrup to sweeten, depending on sweetness of strawberries

Method

Pop all ingredients into blender and blend until smooth.
Transfer to serving bowls and enjoy.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: gluten-free, soup, vegan

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.