It’s Too Hot Chilled Soup
The most delicious, chilly, silky summer soup.
Servings
3servings
Servings
3servings
Ingredients
  • 2Tbsp. extra virgin olive oil
  • 4 spring onionsdiced halfway up the green part
  • 1head fennelsliced into thin 1″ pieces
  • 2stalks celerysliced
  • 1inch gingerminced
  • 8leaves Kalestems removed, and chopped
  • 1clove garlicminced
  • 1can coconut milk
  • 1.5cups water
  • 3sprigs mint
  • 1tsp. chivesfor garnish
  • 1/2tsp. sea salt
  • freshly ground black pepper
Instructions
  1. 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).
  2. 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.)
  3. If the soup is too thin, return to pot and thicken by bringing to a simmer until it reaches desired consistency.
  4. 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!