Melon and Coconut Soup
Servings: 6 people
Calories: 191kcal
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Ingredients
- 1 can (400 ml) coconut milk (1 can = 14oz)
- ½ ripe honeydew melon
- 12 mint, fresh
- 6 tbsp olive oil
- 1 pinch sea salt
Instructions
- Peel and cut the melon into cubes. Here’s a if you’re unsure how.
- Add the cubes and the coconut milk to a food processor or blender. Add a pinch of sea salt and blend until smooth.
- Put in the fridge to cool, ideally for minimum 3 hours.
- Mix the mint leaves and olive oil in a food processor, then transfer in a bowl. If you don’t have a food processor, just chop the mint very finely. Let the mix stand.
- Serve the soup in bowls and top with the mint oil.
- Yummmm!!
Nutrition
Calories: 191kcal | Carbohydrates: 18.5g | Protein: 1.2g | Fat: 14.2g | Saturated Fat: 2g | Sodium: 1058mg | Potassium: 244mg | Fiber: 1.3g | Sugar: 8.7g | Vitamin A: 100IU | Vitamin C: 26.4mg | Calcium: 10mg | Iron: 0.2mg