why live when you can thrive

Strawberry Soup


4 cups


3/4 cup blanched almonds
2/3 cup rhubarb stalks diced (remove all green leaves from rhubarb)
1 cup strawberries, hulled & cut into quarters
4 cups water, divided
2 tablespoons honey
Pinch of sea salt


  • Place almonds in a jar, cover with water & soak overnight in the fridge, drain & rinse
  • In a small saucepan, bring 2 cups water to a boil, add rhubarb & cook over medium heatuntil tender, drain rhubarb
  • In a blender, combine almonds with 2 cups water & blend at high until very smooth
  • Add rhubarb, strawberries & honey, blend until mixture is very smooth
  • Refrigerate soup until cold, serve chilled


Garnish with fresh strawberry slices or mint, if desired


Recipe created with love by Nancy Ferraris, Holistic Chef