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
Serves 4
70g vegetarian feta, crumbled3 tbsp olive oil1 tsp coriander seeds, crushed1 large red chilli, deseeded and finely chopped1 lemon, zested and juiced200g baby spinach2 large ripe avocados, stoned and cubed1 large cucumber, chopped1 small garlic clove, crushed250g natural yogurtsmall bunch basil2 tbsp toasted mixed seeds, to serve
STEP 1Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.STEP 2Tip 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.STEP 3Pour into four bowls and top with the feta, marinating liquid and seeds.
