#DaliasKitchen | Easy Breezy Summer Soups
Three quick and thick soups to be served cold over the hot summer months
Chickpea Paprika Soup
Serves 4
Prep & cook time: 20 minutes (plus refrigeration)
1 onion
2 garlic cloves, minced
2 cans chickpeas, rinsed and drained
1 tsp cumin
1 tsp paprika
1L vegetable stock
Salt and pepper to taste
1. In a large pot, heat a little vegetable oil and cook the onions until translucent for a few minutes.
2. Add the garlic, the chickpeas, cumin and paprika and cook for a minute until you add the stock.
3. Bring everything to boil, reduce the heat, cover and simmer for 10 minutes.
4. Using a blender, purée the soup until smooth, then season to taste.
5. Serve hot or refrigerate to serve cold. Enjoy!
Sweet Potato, Feta & Tomato Soup
Serves 4
Prep & Cook Time: 20 minutes (plus refrigeration)
2 sweet potatoes, diced into small cubes
1 garlic clove, minced
1 onion, chopped
½ tsp white pepper
1L vegetable stock
Salt to taste
200g feta cheese
1 tomato, diced
Olive oil to drizzle
1. In a large pot, heat a little vegetable oil and cook the onions until translucent for a few minutes.
2. Add the garlic, pepper and the diced potatoes, and cook for a minute until you add the stock.
3. Bring everything to boil, reduce the heat, cover and simmer for 10 minutes, or until the sweet potato is soft.
4. Using a blender, purée the soup until smooth, season to taste.
5. Serve hot or refrigerate to serve cold.
Creamy Cucumber & Spinach Soup
Serves 4
Prep & Cook Time: 10 minutes (plus refrigeration)
8 cucumbers, peeled and cut
80g baby spinach
2 spring onions
1 garlic clove (optional)
200g labneh or sour cream
Pinch of sugar
Salt and pepper to taste
60ml olive oil
Serve with extra labneh or sour cream
1. In a food blender, add all the ingredients except for the olive oil.
2. Blend until smooth and season to taste.
3. Add the olive oil, stir to combine, and refrigerate to serve cool.
4. Serve with a dollop of labneh or sour cream. Delish!