Julie Mitsios

Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw. Also the founder of Earth to Table, she is passionate about creating foods that help improve wellness and enhance lifestyle, while not compromising on taste. Striving to make recipes as sustainable as possible, she shows us that food can nourish ourselves and the planet.

earthtotable.com.au

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Minted pea, spinach, and cucumber soup

Julie Mitsios

This soup is full of fresh flavours, light, and creamy without the need to use any actual cream. Served chilled, it’s the perfect dish to throw together when you don’t have much time on your hands.

dinner lunch

Method

Place all the soup ingredients in a blender except ½ cup of peas and the mint. Blend until smooth. Add the reserved peas and mint and pulse just a bit, so that the soup has some texture.
Pour into bowls and serve with coconut yoghurt and cucumber ribbons.

	This recipe is an edited extract from Eat More Raw by Julie Mitsios. Published by Earth to Table.

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YOUR INPUT

Articles by Julie Mitsios

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Ingredients

MAKES 12

TO SERVE

Method

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Ingredients

SERVES 2–3

TO SERVE

Method

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