Thursday, October 30, 2014

strawberry soup

Soup for breakfast? Yes, please!

This is ridiculously easy. And pretty. And yummy. If you make it the night before, it can chill in the fridge overnight. I'll confess that I didn't do that. I just made it up in the morning. 

2.5-3 cups strawberries (I didn't measure. If you're making it the morning of, frozen berries work best.)
2 cups vanilla almond milk (or regular milk)
1 cup strawberry-flavored kefir (or cream)
0.5 cups vanilla-flavored yogurt (or plain yogurt)

If you have an immersion blender, combine all the ingredients in a large bowl and blend. If you don't have a stick blender, you can use a regular blender. You may have to work in batches though. 


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