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Chilled Green Bisque

Serves 6


    Chilled Green Bisque

    This cold soup is not only beautiful, but also chock full of alkalizing ingredients. For a stunning presentation, freeze edible flowers in ice cubes and serve the soup in small, clear glasses topped with the ice cubes.



    This soup is delicious with many different veggies—just make sure they’re green so the soup retains its verdant color. Fresh nettles, cooked peas, asparagus … try them all! You know we’re chill like that.


    Chilled Green Bisque


    • 1 Tbsp coconut oil
    • 1 small sweet onion, peeled and chopped
    • 1 small fennel bulb, trimmed and chopped, fronds reserved for garnish
    • 1 large celery stalk, chopped
    • 2 garlic cloves, chopped
    • 3 cups low-sodium vegetable stock
    • 1 Tbsp nutritional yeast
    • 4 cups packed greens, such as spinach, kale, and baby chard leaves
    • 1 cup lightly packed cilantro leaves
    • 1 cup lightly packed flat-leaf parsley
    • 4 Tbsp coconut cream, divided
    • 2 Tbsp fresh lime juice
    • Salt and freshly ground white pepper (optional)
    • Garnishes: shaved radishes, thinly sliced lime, pea shoots, and/or toasted almonds (optional)


    Per serving:

    • calories77
    • protein3g
    • fat5g
    • carbs8g
      • sugar3g
      • fiber3g
    • sodium116mg



    1. In large, heavy saucepan over medium heat, melt coconut oil. Add onion, fennel, celery, and garlic and gently sauté until soft but not golden.
    2. Stir in vegetable stock and nutritional yeast and bring to a gentle boil. Reduce heat to low. Stir in greens, cilantro, and parsley just until they are wilted. You want greens to stay bright green.
    3. Transfer in batches to high-speed blender or food processor and puree until silky smooth. Return to saucepan and stir in 2 Tbsp coconut cream and lime juice. Heat just until hot but not simmering. Taste and add salt and pepper if you wish.
    4. Transfer saucepan to sink full of ice and a little cold water to cool safely and quickly, stirring soup to speed cooling process. Alternatively, transfer soup to smaller containers (no more than 3 inches deep) and stir occasionally so it cools rapidly. Once soup has cooled, transfer to refrigerator to chill until cold and ready to serve.
    5. Serve in bowls with a drizzle of remaining coconut cream. Sprinkle with fennel fronds and other garnishes if desired.


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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.