Spring Strawberry Soup

Ingredients

• 2 cups strawberries, diced
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 4 cups vegetable broth
• Salt, to taste

Directions

1. In a large pot over medium-high heat, heat the vegetable broth.
2. Add the diced strawberries, honey, lemon juice, sour cream, vanilla extract, and cinnamon. Stir until all ingredients are combined.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
4. Remove the pot from the heat and let cool for 5 minutes.
5. Transfer the soup to a blender or food processor and blend until smooth.
6. Return the soup to the pot and season with salt to taste.
7. Serve the soup warm or chilled.

Interesting Facts

• Strawberries are a great source of vitamin C and antioxidants, so this soup is packed with nutrition.
• This soup can be served hot or cold, so it’s perfect for any season.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.