Minty Peach Soup {Paleo, Vegan, Dairy Free}
/Enjoy some fresh summer fruit with this mint peach soup. It’s Paleo, vegan, dairy free, and gluten free.
Dang I’m eating up all the fresh peaches right now. When I enter the farmer’s market, it’s one of the first smells I take in.
I pretty much just want to drink it up, which is how I came up with this minty peach soup.
The juice from the peach is what it’s all about, so why night quite literally drink it up in a cool summer soup.
I added some coconut yogurt to give it some added creaminess.
Then there’s mint, because mint is my favorite, and great with so many things.
When peaches are at their peak ripeness, with brilliant shades of orange and red, there’s not much you need to do to them.
I didn’t think there were a lot of other flavors necessary.
Summer simplicity is what it’s all about.
You know one of the great things about a cool minty peach soup?
It travels well.
So you can make this soup and bring it to work or an upcoming party.
If you’re like me, you’ll just want to drink it all up!
Minty Peach Soup
Paleo, Vegan, Gluten Free, Dairy Free
Serves 2
Ingredients
3 large, ripe peaches
1 teaspoon of cinnamon
1 teaspoon of salt
½ cup water
Sweetener of choice (1 tablespoon honey, few drops of stevia)
1 tablespoon fresh mint
2 tablespoons coconut yogurt
Juice of half a lime
Instructions
Preheat the oven to 350 degrees F.
Wash the peaches and slice them into quarters, removing the pit. Evenly dust the peaches with salt and cinnamon.
Line a baking sheet with aluminum foil and coat it with nonstick spray. Arrange the peaches cut side down on the sheet, and place in the oven for 20 minutes or until soft.
Remove from the oven and let cool. Once cool, remove the skins and place the peaches in a blender.
When the peaches are puréed, add water, honey (or alternative sweetener), mint, yogurt and lime, and process until smooth. Add salt if necessary.
Pour the soup into a glass or bowl, and garnish with a dollop of crème fraîche or yogurt and a mint sprig.
