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Cold Cucumber Mint Soup With Chia Seeds And Acv

Dedicated To To my daughter
Cold Cucumber Mint Soup With Chia Seeds And Acv
Cold Cucumber Mint Soup With Chia Seeds And Acv
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeSoups
  • Good for Lunch , Dinner

About this recipe

A refreshing, nourishing soup with the goodness of Chia Seeds and Apple Cider Vinegar! Recipe Development for Product Review for Soups are always nutritious and a wholesome meal by itself. A delicately flavoured soup enriches our body and our soul altogether. This is a quick and frequently-made soup at my home in summers. The recipe calls for cucumber that acts as a cooling agent in warm summer days, mint to lift up the flavour and a refreshing taste, a small potato and onion to thicken the soup, rice stock that acts as the base of the soup and also as a natural body cooler. The added benefit in this recipe is it has LYVA’s Organic Raw Chia Seeds that are rich Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber and BRAGG’s ACV that instantly peps up the flavour of the soup distinctively.

Ingredients for Cold Cucumber Mint Soup With Chia Seeds And Acv

  • Cucumber-2 Cups, peeled & cubed
  • Onion-1 medium sized, finely chopped
  • Potato-1 small lemon sized, peeled and boiled
  • Fresh Mint Leaves-10 or 12, torn into pieces
  • LYVA's Organic Raw Chia Seeds-2 tsp
  • BRAGG's Organic Apple Cider Vinegar- 1 tsp or as per your taste
  • Salt & pepper to taste
  • Butter-2 tsp
  • Rice stock-3 cups (increase or decrease the stock as per your choice)

How to cook Cold Cucumber Mint Soup With Chia Seeds And Acv

  1. Soak raw chia seeds in enough water for 3-4 hours.
  2. Prepare rice stock by boiling 1 cup of rice in 9-10 cups of water in slow flame. You can opt for pressure cooking also. Let it cool and strain the stock. Keep it refrigerated till use.
  3. Saute onion in 2 tsp of butter till it turns golden in colour. Add cucumber, mint leaves and sauté for a min till a nice minty flavour emits.
  4. Blend the veggies along with boiled potato into a coarse paste. Transfer it to a large vessel. Add chilled rice stock, soaked chia seeds, ACV, salt and pepper. Mix till everything gets incorporated well and the soup looks smooth and lump-free.
  5. Adjust the seasonings and also the quantity of rice stock to get the soup consistency as per your choice.
  6. Keep the soup refrigerated until use and serve cold.
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