Cold Cucumber Mint Soup With Chia Seeds And Acv
About Cold Cucumber Mint Soup With Chia Seeds And Acv
A refreshing, nourishing soup with the goodness of Chia Seeds and Apple Cider Vinegar!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.
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Recipe Time & More
Ingredients
- 2 cup Cucumber (peeled & cubed)
- 1 Onion (finely chopped medium sized)
- 1 Potato (peeled and boiled, or lemon lemon sized)
- 10 leaves Mint (fresh, torn into pieces)
- 2 tsp Chia Seeds (I used lyva's organic raw)
- 12 tsp Apple Cider Vinegar (or as per your taste, I used bragg's organic )
- 1-2 tsp Pepper (or as per taste)
- 1-2 Salt (or as per taste)
- 2 tsp Butter
- 3 cup Rice Stock (increase or decrease the stock as per your choice stock)
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Instructions
- Soak raw chia seeds in enough water for 3-4 hours.
- 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.
- 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.
- 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.
- Adjust the seasonings and also the quantity of rice stock to get the soup consistency as per your choice.
- Keep the soup refrigerated until use and serve cold.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 61kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg
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Shyamala Kumar
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What a delicious idea! Thanks for sharing.
This is amazing! Excited to make it.
This looks divine! Can’t wait to make it.
I’m eager to make this recipe!