No-Cook Vegan Cucumber & Mango Soup
This No-Cook Vegan Cucumber & Mango Soup is delicious, nutritious, uses only 8 ingredients and takes only 5 minutes to make. Great for long days at the office when you don't feel like cooking.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/4 cup fresh cilantro
- 1 tbsp fresh lime juice
- 1 tsp fine sea salt
- 2 slices for garnish)
- 2 ripe mangos (seeded and diced )
- 1 15 oz can coconut milk (i used thai kitchen)
- 1 tbsp fresh ginger (finely chopped or minced)
- 1 tsp red chile powder
- 1 sprig rosemary (for garnish)
- Carbohydrate 0.589585936917054 g
- Cholesterol 0 mg
- Fat 0.108035156039429 g
- Fiber 0.232093754395315 g
- Protein 0.0938609373541494 g
- Saturated Fat 0.0187181249626821 g
- Serving Size 1 1 serving (5g)
- Sodium 587.854218737314 mg
- Sugar 0.35749218252174 g
- Trans Fat 0.018700390590593 g
- Calories 3 calories
[ { "@type": "HowToStep", "text": "Add 1 mango and 1 cucumber to food processor. Pulse for just a couple of seconds. You want it to be pulpy and not runny. Pour into bowl and set aside." }, { "@type": "HowToStep", "text": "Add the other mango and cucumber along with all the other ingredients to food processor. Pulse for several minutes until mixed thoroughly." }, { "@type": "HowToStep", "text": "Pour first mango and cucumber mixture into food processor with other ingredients. Pulse for just 2 seconds. Chill for 10 minutes or more and serve garnished with slices of cucumber, rosemary and a sprinkle of chile powder." } ]
