Cold Cucumber Mint Soup With Chia Seeds And Acv
Advertisement
A refreshing, nourishing soup with the goodness of Chia Seeds and Apple Cider Vinegar!
Recipe Development for wordpress-731799-2596730.cloudwaysapps.com
Product Review for www.goindiaorganic.com
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.
Advertisement
Ingredients
- 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- 12 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
Advertisement
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.
Advertisement
Featured Recipes
Vegan Chocolate Eggplant Dip
One of the enduring myths about chocolate or cocoa powder is that it can be…
Pineapple Cake
Super moist cake with pineapple flavour
Molten Lava Cake With Almond Crumble And Strawberry Basil Coulis
Simple Weight Loss Salad With Pasta And Yogurt Dressing Recipe, Only 180 Calories
This simple weight loss salad is so easy to make, combining easily available ingredients its…
Paan Masala Ice-Cream
Paan masala ice-cream is very famous in my family. It's taste is very yummy and…
Pink Latte ( Vegan Beetroot Latte )
Latte is love for most of us. But if the thought of all that caffeine…
Featured Articles
How To Brew The Perfect Cup Of Coffee
Nothing feels better than starting your day with a cup of joe. While buying coffee at your nearest coffee shop…
How To Choose Non Toxic Pots and Pans – Safe and Healthy Cookware
How To Choose Non Toxic Pots and Pans? Eat healthy fats, avoid refined sugar, eat your veggies as close to…
7 Most Important Steps To Write A Recipe
Is writing a recipe for a cookbook or a food blog an easy task? If you say yes, this is…
Chia Seeds Benefits and Side Effects – A New Fad Or Real Super Food?
Chia Seeds Benefits and Side Effects! The internet, health community in particular, never fails to surprise all of these with…
6 Must Try Indian Foods While Travelling to India in Monsoon
Must Try Indian Foods! India is not just a country full of the bounty of Nature but it is also…
Exploring the Richness of Saffron Tea: Introducing Golden Saffron as Your Top Choice
Saffron, often referred to as the “golden spice,” has captivated civilizations for centuries, not only due to its vibrant color…