|Tangy Strawberry Soup
Prep time: 10 minutes
Remove the stems from all of the strawberries. Reserve 10-20 strawberries; cut these berries into thin slices. Place in a bowl, then drizzle with 2 Tbsp of balsamic vinegar. Cover and chill in the refrigerator for two hours.
Puree the rest of the strawberries in a blender with the remaining ingredients except the coconut milk(adding only the remaining 2 Tbsp of balsamic vinegar). Once the berry mix is pureed, add the coconut milk slowly. Puree until smooth. Pour the soup into a bowl, cover and chill in the ‘fridge for 2 hours.
Serve in small bowls with the sliced strawberries on top. You can add a dollop of coconut milk for added garnish, if you like!
Zone info: 4 servings at 1 carb block, 4 fat blocks