Strawberry Soup

Soup for dessert?! If it's sweet, tart and awesome - count me in! This smooth puree of strawberries, orange, lemon, and honey is as refreshing as it is satisfying. And that color! Definitely a show-stopper. An insanely healthy show-stopper.

You will go wild for this dessert soup! It's tangy and sweet, and with a little dollop of whipped cream on top, it's sure to cure ANY wicked sweet tooth. And my sweet tooth can be persistent at times, so I know what I'm talking about.

The coolest thing is, this soup is CREAMY, but there's no cream. It's just a simple puree of strawberries, orange juice, honey, and lemon. And, there's no need to use FRESH strawberries if they're not looking great at the market. I used frozen berries in mine and it's perfect. Yes, I have fresh on the counter.... but I used frozen in the soup.

If you don’t have a food processor, you may also use a blender, but you may need to work in batches so you don't overfill the pitcher.

About the whipped cream: I used the store-bought variety. You know, the stuff you shoot right into your mouth when nobody's looking? You can use any brand you want, including non-dairy whipped topping. For a vegan whipped cream, choose one made with coconut milk or almond milk.

Strawberry Soup

2 pounds fresh or frozen and thawed, hulled strawberries
1/2 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons honey, plus more if needed
Fresh mint leaves for serving
Whipped cream for serving

In a food processor, combine the strawberries, orange juice, lemon juice, and honey. Process until the mixture reaches a fine puree. Taste and add more honey if desired.
Chill until ready to serve.
Top with whipped cream and fresh mint before serving.

Serves 4