alive logo

Cool Rockmelon Ginger Soup


    Cool Rockmelon Ginger Soup

    Serves 6


    This delicious summer soup is both satisfying and pretty to look at. When served with crisp fruit and nut crackers, it’s a lovely start to a light lunch.

    1 large ripe rockmelon, peeled, seeded and cut into cubes, about 4 to 5 cups (1 L to 1.25 L)
    1 1/2 Tbsp (30 ml) slivered crystallised ginger
    3 tsp (15 ml) lemon juice
    2 tsp (10 ml) finely grated orange zest
    1 tsp (5 ml) peeled, finely grated fresh ginger
    1 tsp (5 ml) agave syrup
    1 cup (250 ml) fresh, pulp-free orange juice
    1/2 tsp (2 ml) cinnamon
    Pinch of salt
    1/3 cup (80 ml) plain yoghurt
    Fresh mint sprigs

    Place cubed rockmelon in blender or food processor. Add remaining ingredients, except yoghurt and mint. Purée until smooth, adding more orange juice if too thick. Chill until ready to serve, about 3 to 4 hours.

    To serve, place in small bowls and swirl 3 tsp (15 ml) yoghurt into each serving. Garnish with a sprig of mint.

    Each serving contains: 381 kilojoules; 3 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 21 g total carbohydrates (14 g sugars, 1 g fibre); 64 mg sodium

    source: "Cool Summer Soups", alive Australia #22, Summer 2014


    Cool Rockmelon Ginger Soup




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.