Soups should not be limited to winter climes. Summer soups are the perfect lunch and the ones we make are flavourful and packed with nutrients; refreshing and healthful.
Here are two recipes for you to try:
Green Summer Soup
3 cups of baby spinach.
2 large ripe avocados diced.
½ a cup of finely chopped Italian parsley.
1 large cucumber, peeled and diced.
1/3 cup finely chopped fresh parsley leaves.
2 cups of vegetable stock.
Half a minced red chilli.
Salt and pepper.
Put all of the ingredients in a blender and blend until the soup is smooth. Check the seasoning. Chill for at least three hours. Before serving the soup consider adding some protein like tofu, roasted chicken or sauteed prawns or a whole grain like cooked barley or quinoa.
Ajo Blanco
2 slices of stale white bread, diced.
1 cup of chilled water
2 teaspoons of sherry vinegar.
1 minced clove of garlic.
A good pinch of salt.
1 cup of soaked (and then drained) blanched almonds.
peeled and diced apple.
1/3 cup of extra virgin olive oil.
Let the bread soak in the water for 10 minutes and then blend the bread with the water, vinegar and salt. Add the almonds, apples and garlic and blend until smooth. Check the mixture for seasoning; add more vinegar or salt if necessary. With the blender running slowly add olive oil. Add a little more chilled water if it is too thick. Chill for at least two hours or overnight and add a dash of olive oil before serving.
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As we keep saying, you are what you eat and summer soups are a very good way of getting all the vitamins and minerals vegetables and grains offer. Good, nutritious (and mainly plant-based) food coupled with excellent daily skin care is the best way to get the skin you deserve. We think using Velettà Cleansing Oil alongside Velettà Rejuvenating Oil and our Nourishing Moisturiser (all three are vegan, halal-certified and cruelty-free) will help you achieve the best skin of your life.
22 February 2019
