Field to Table: Fresh Strawberry Soup
It's strawberry season! Fields are brimming with these luscious berries ready to be picked and enjoyed. I haven't shared a recipe with you in a while but I was feeling inspired to get back into it. I mean, is there anything better than using fresh and seasonal ingredients in a recipe? Instead of doing something you've seen a million times I thought it would be fun to dig through a handwritten book of recipes that my mom has collected through the years and share something a bit more unexpected. I tweaked the recipe a little to make it my own, and a little bit healthier! It's also wicked simple, seriously 5 ingredients and 3 steps!
2 cups of sliced strawberries (unsweetened)
1 cup of coconut milk
1 cup of plain greek yogurt
1/4 cup of pure cane sugar
1/2 teaspoon of vanilla extract
The original recipe used half and half instead of coconut milk, but I thought it would be fun to swap it out and give this soup the smoothness and creaminess of coconut milk and less dairy instead. I also switched out the sour cream in the original with greek yogurt. You could easily make this vegan by substituting a dairy-free yogurt or sour cream alternative.
1. Add all of the ingredients to a blender or food processor and blend on a medium to high speed until the strawberries are liquified and everything is blended well. You could also use an immersion blender to blend the soup.
2. Transfer to a container and chill for a few hours.
3. Serve on its own or topped with your favorite whipped topping.
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