Peach Mint Soup

2
Kelsey Elizabeth 13

"A sweet, refreshing soup served chilled. For convenience, canned peaches may be substituted for fresh."

Ingredients

1 h {{adjustedServings}} servings 248 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
  2. Stir the coconut milk and chopped mint through the peach mixture.
  3. Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.

Footnotes

  • Cook's Note:
  • You can make your own coconut milk if you don't have any on hand. Blend together 1/4 cup coconut flaked with 1/2 cup water and milk, and then refrigerate overnight. Strain the next day for homemade coconut milk.
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Reviews

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  1. 2 Ratings

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i want to be inside of your recipe.

This was definitely not for me or anyone in my family. Couldn't really taste the peach flavor because the mint was so overpowering. We found it to be a weird combination of flavors.