The Bikini Chef® Soup
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
This “3-way” soup is divine chilled. A refreshing #SOBikini summer soup to enjoy for lunch, dinner, and poolside.
Fresh blanched asparagus (trim asparagus stems before blanching, see notes below)
Three ways to cook:
Combine fresh mint and blanched fresh asparagus in a blender. Add enough of the vegetable cooking water to blend until smooth. Chill for a refreshing summer soup.
Substitute mint for fresh herbs and grates Romano cheese for the Parmesan cheese in your favorite pesto recipe.
Stir a generous amount of snipped fresh mint into cooked couscous with grilled chicken and vegetables. Drizzle with olive oil.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Mint Asparagus Summer soup
This “3way” soup is divine chilled. A refreshing summer soup to enjoy for lunch, dinner, and poolside. Combine fresh mint and blanched fresh asparagus in a blender. Add enough of the vegetable cooking water to blend until smooth.