Teacup Watermelon Soup Recipe

by Lee Holmes October 3, 2017

Teacup Watermelon Soup Recipe

By: Lee Holmes

A sweet and crunchy salad and a one-bowl wonder, this gorgeous Teacup Watermelon Soup recipe is delicious.

Pin Recipe

Servings

Prep time

Cook time

Recipe

Ingredients

Dressing
1 tsp lemon juice
1 tsp lime juice
Handful coriander leaves, chopped
130g sheep’s milk yoghurt
Celtic sea salt & freshly ground black pepper, to taste
2 cups diced seedless watermelon
2 cups baby spinach leaves
Small handful mint leaves, torn or roughly chopped
1 large celery stalk, thinly sliced
½ red onion, thinly sliced
½ cup crumbled goat’s cheese

Method

Whisk all dressing ingredients together in small bowl.
Combine salad ingredients in large bowl then divide between three wide-mouthed teacups, mugs or bowls. Spoon dressing on top and serve immediately.

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

#Tags: eatwell, gluten-free, vegetarian

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.