Melon and Coconut Soup
Servings: 6 people
Peel and cut the melon
into cubes. Here’s a helpful video
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.
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