Chilled green soup with feta

Serve this chilled green soup as part of a summer menu. No cooking is required – simply whizz up the ingredients to make a refreshing, nutrient-packed meal

  • Prep:20 mins
    plus 1 hr chilling, no cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 394
  • fat 34g
  • saturates 9g
  • carbs 8g
  • sugars 6g
  • fibre 6g
  • protein 11g
  • salt 0.6g


  • 70g vegetarian feta, crumbled
  • 3 tbsp olive oil
  • 1 tsp coriander seeds, crushed
  • 1 large red chilli, deseeded and finely chopped
  • 1 lemon, zested and juiced
  • 200g baby spinach
  • 2 large ripe avocados, stoned and cubed
  • 1 large cucumber, chopped
  • 1 small garlic clove, crushed
  • 250g natural yogurt
  • small bunch basil
  • 2 tbsp toasted mixed seeds, to serve


  1. Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.

  2. Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.

  3. Pour into four bowls and top with the feta, marinating liquid and seeds.

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