Sometimes when the temperature gauge hits 90 or above, my appetite starts to dwindle. It’s simply Too. Hot. To. Eat. I know I need nourishment, but I want something light, cold, and nutritious, without filling me up.
One of things I love most about the Ayurveda system of medicine is the concept that nature provides us with produce that we need based on what is happening with our bodies and with the seasons. In summer, we need lighter, enzyme-filled, higher-water-content foods that provide us with energy without weighing us down. Fennel, spring onions, and dark leafy greens basically hit the spot.
Summer is also the time when I seem to have an abundance of wonderful summer, seasonal produce in my fridge…both because of my CSA (Community Supported Agriculture Box–mine is from Up Top Acres), my own vegetable garden, my perusing my local farmer’s market on Sundays, and the likelihood that someone in my household has either gone berry picking or has acquired some fresh something in their wanderings about town.
I created this soup from flavors I could imagine blending well after studying my veggie crisper. And it was a one-shot wonder!!! Love when that happens. I think the bottom line is that you kinda can’t go wrong with summer greens and veggies like fennel, spring onions, kale, mint, and celery. So here it is!
It’s Too Hot! Chilled Summer Soup
- 2 Tbsp. extra virgin olive oil
- 4 spring onions diced halfway up the green part
- 1 head fennel sliced into thin 1" pieces
- 2 stalks celery sliced
- 1 inch ginger minced
- 8 leaves Kale stems removed, and chopped
- 1 clove garlic minced
- 1 can coconut milk
- 1.5 cups water
- 3 sprigs mint
- 1 tsp. chives for garnish
- 1/2 tsp. sea salt
- freshly ground black pepper
- Heat the olive oil in a dutch oven or large soup pot. Add the spring onions, fennel, and celery and season with salt and pepper. Sauté until tender (about 10 minutes).
- Add the kale and garlic and stir until kale wilts, about 1-2 minutes. Pour in the coconut milk and water and bring to a boil. Add the mint, and remove from heat. Purée in blender or with immersion blender (I find moving it to a blender for this particular soup makes it smoother, and if you are using the 3-serving quantity, it can be done in one round.)
- If the soup is too thin, return to pot and thicken by bringing to a simmer until it reaches desired consistency.
- Chill for 4+ hours. Serve cold with garnishes of fresh herbs, flakey sea salt and freshly ground pepper, edible flower petals, and a dash of evoo!
Holy moly. I am totally making this!