The Pioneer Woman Tasty Kitchen
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Honeydew Melon Soup

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Level: Easy

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Description

It’s sweet, it’s cold, it’s the ultimate fusion of melon and coconut. Ready in just 10 minutes, this is the winning summer vegan appetizer.

Ingredients

  • ½  Ripe Honeydew Melon, Peeled And Cut Into Cubes
  • 1 can (14 Oz. Size) Coconut Milk
  • 1 pinch Sea Salt
  • 12  Mint Leaves
  • 6 Tablespoons Olive Oil

Preparation

Add melon and coconut milk to a food processor or blender. Add a pinch of sea salt and blend until smooth. Put in the fridge to cool, ideally for at least 3 hours.

Mix mint leaves and olive oil in a food processor, then transfer to a bowl. If you don’t have a food processor, just chop the mint very finely. Set aside.

Serve soup in bowls and top with mint oil. Yum!

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