Summer Vegetable Confetti Soup

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Preparation time:

Yield: 4 portions

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Add a splash of color with vegetables to this cool creamy soup, and you’ll be surprised to find that your mood will brighten up as well.

  • 2 cups fresh sugar snap peas, shelled (or you can use the shells, too, but no stems)
  • 1 cup avocado, peeled and chopped
  • 2 cups water
  • 2 handfuls spinach leaves
  • 1 ½ cup red tomatoes
  • 3 garlic cloves, minced
  • juice of one small lime or lemon
  • 1 tsp. Celtic sea salt, or to taste
  • 2 tsp. raw honey
  • pinch of black pepper
  • ¾ cup each of red and yellow sweet bell peppers, finely chopped
  • ½ cup cucumber, peeled and finely chopped
Blend all ingredients, except bell peppers and cucumber, in a high-speed blender until smooth. Taste and adjust salt if necessary. Pour into a bowl. Mix in bell peppers and cucumbers, and reserve some of them to display on top of the soup as confetti when serving in individual bowls. Serve chilled.