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17 May 2017

Spring is here and there is nothing nicer than a cold vegetable soup as the days get a little warmer, I discovered this recipe last year and is a family favourite.

Reading the ES magazine, I have got to know Jemima Jones and Lucy Carr-Ellison, the founders of the fabulous Tart London.  Last summer I decided to rip off the page of what looked like a delicious recipe. As a Spaniard I absolutely adore cold soups and when I read this particular recipe I just couldn’t resist. Not only was it a lot if fun to prepare together it was also delicious.

My children loved picking the ingredients out of our vegetable garden, peeling them and turning them into a soup. We decided to reduce the chilly quantity to make it easier for our children and it was a total success. It is also very easy to do… As a big family we love it when cooking is essentially “chucking it all in”!

Ingredients (Serves 4-6)

500g chicken/vegetable stock

4 spring onions

1 garlic clove, peeled

2 (inch) peeled ginger

2 green chillies

1 tin coconut milk

1 cucumber, peeled

1 avocado, stoned and peeled

2 tsp cumin

2 tsp ground coriander

1 small bunch coriander

1 small bunch mint

1 squirt of honey

2 limes, juiced and zested

Sea salt — plenty



For the soup simply add all your ingredients into a blender and blitz until smooth — it’s important to taste to your liking. It could need a little more lime for zing or salt or maybe even more chilli.

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