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| Difficulty: | easy |
| Preparation: | 15 min |
| Ready in: | 15 min |
Low-sugar
Low-fat
lactose-free
Vegan
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 96 | 5% |
| Protein | 2 g | 4% |
| Fat | 0 g | 0% |
| Added Sugar | 3 g | 3% |
| Carbohydrates | 20 g | 8% |
| Roughage | 2 g | - |
| Saturates | 0 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| ½ | Watermelon (about 750 grams, well chilled) |
| 4 sprigs | Lemon thyme |
| 200 milliliters | Vegetable broth |
| Salt | |
| Pepper | |
| 3 | Scallions |
| 1 tablespoon | Apple syrup |
Kitchen Utensils
1 Cutting board, 1 Large knife, 1 Blender, 1 Small knife, 1 Skillet, 1 Wooden spoon, 1 Ladle, 1 Tablespoon, 1 Measuring cups
Directions
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1 Cut watermelon into large wedges and remove peel.
2 Cut melon wedges into pieces.
3 Rinse thyme and shake dry. Strip leaves from 2 sprigs and puree with melon and broth in a blender. Season with salt and pepper.
4 Rinse scallions, shake dry and cut diagonally into rings. Cook in a dry, non-stick pan briefly.
5 Add the apple juice, bring to a boil and then let cool slightly.
6 Divide the melon puree among glasses, top with scallions, garnish with remaining thyme and serve.
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Tags
chilled soupLow-cholesterolHigh-Carb DietDetox DietDietLow-fatLow-fat SoupLow-fat DessertLow-calorieLow-calorie Soup
lactose-freeLactose-free SnacksLactose-free Dessertnon-alcoholicVeganVegan DessertLow-sugarOsteoarthritisHypertensionGut Florahigh cholesterolHealthy GallbladderGoutHeart ProblemsFertilityStomach DiscomfortCrohn's DiseaseChronic Kidney DiseaseOsteoporosisPregnancyLactationStressMenopauseSummerSummer soupSummer DishMeal for TwosoupParty Soup