Vegan cold soup with fresh vegetables and herbs

Vegan cold soup with fresh vegetables and herbs

Cold fruity cherry soup with cinnamon, lemon and sour cream

Vegan cold soup with fresh vegetables and herbs

Vegan cold soup with fresh vegetables

This vegan cold soup with tender avocado and a light base with a subtle nutty flavor is perfect for a raw food diet, but will also satisfy all lovers of unusual combinations.

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5 from 2 votes
Prep Time 20 mins
Cook Time 0 mins
REST TIME 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Vegan
Cuisine Russian recipes
Servings 4 person
Calories 340 kcal


  • 150 g sunflower seeds peeled
  • 1 750 ml water
  • 2-3 cucumbers
  • 300 g radishes
  • 1 avocado
  • 1 bunch chives
  • 1 bunch dill
  • salt to taste
  • 1 lemon
  • 1-2 tablespoons mustard
  • Black pepper to taste


  • Soak the sunflower seeds in 1 liter of cold water for 2-3 hours.
  • Strain and rinse.
  • Mix the seeds with 750 ml of cold water.
  • Blend with a hand blender until the mixture becomes homogeneous.
  • Let the mixture stand for 30 to 40 minutes.
  • The liquid should turn white.
  • Cut cucumbers, radishes and avocado into small cubes or julienne.
  • Finely chop the herbs and chives.
  • Chop the herbs with a pinch of salt.
  • Squeeze the juice of one lemon.
  • Strain the sunflower milk through a fine sieve.
  • Mix the vegetables with the herbs and the milk from the seeds.
  • Add lemon juice, mustard, salt and pepper.
  • Mix well cold soup and serve.


  • Bowl
  • Blender
  • Chopper
  • Strainer


Calories: 340kcalCarbohydrates: 20gProtein: 11gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gSodium: 92mgPotassium: 912mgFiber: 10gSugar: 6gVitamin A: 277IUVitamin C: 37mgCalcium: 91mgIron: 3mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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