Best Cold Vegetable Soup Recipes

COLD VEGETABLE SOUP

Cold Vegetable Soup image

This for all you veggie lovers! It's a creamy cold soup that can substitute as a tasty, unusual smoothie for those on a low-carb or low-fruit diet. It's also yeast-free, wheat-free, and dairy-free.

Provided by Jainene

Categories Smoothies

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 cup unsweetened soymilk (I use Silk)
3/4 cup frozen spinach, thawed and cooked
3/4 cup frozen peas
1 frozen strawberries
1 pinch cinnamon
1 pinch sea salt
1 pinch pepper
1 pinch allspice
2 teaspoons flax seeds

Steps:

Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds.
After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy.
Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch).
The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.

COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)

Cold, Spicy, Vegetable Soup (take a Look No Cook) image

This easy, summer, blender soup has a tex mex style. It's low calorie, healthy, and filling. The only fat comes from the yogurt. Has a spicy smoky flavor! Fat does help the body absord the nutrients. I you like you can drizzle the soup with olive oil or add a dollop of yogurt. I've made this with and without yogurt both are delish!

Provided by Rita1652

Categories Onions

Time 15m

Yield 3 1/2 cups, 2 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon fresh cilantro, I favor or 1 teaspoon fresh parsley
4 -6 leaves fresh basil
1 clove garlic
2 lbs tomatoes, rough chopped
1/8 cup diced vidalia onion
1/8 cup diced celery
1/8 cup diced carrot
1 tomatillo, cut into 4
1 lime, juice of
1/2 chipotle chile in adobo (seeds removed)
1/3 cup yogurt
3 ice cubes
salt and pepper to salt
2 slices basil leaves or 2 slices cilantro

Steps:

Put all soup ingredients into blender and blend till smooth.
You can serve as is or chill for an hour.
Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.

Nutrition Facts : Calories 127.9, Fat 2.5, SaturatedFat 1.1, Cholesterol 5.3, Sodium 53.3, Carbohydrate 24.8, Fiber 6.4, Sugar 15.8, Protein 6

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