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Strawberry Soup

Strawberry Soup

Course Soups
Servings 4 people


  • 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 tbsp 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