Recipes>Smoothie Recipes

Nadiya Hussain’s Chilled Kiwi Soup with Crispy Coconut Croissants

by Nadiya Hussain from Nadiya’s Everyday Baking

Easy

Serves 4

This kiwi smoothie bowl blends apple juice, mint and honey to create a refreshing breakfast. Pair with cunchy, sweet coconut croissant bites to add some texture.

Discover more delicious Kiwi recipes

From fresh smoothies to fruity desserts

From the book

Nadiya’s Everyday Baking

Nadiya Hussain

Nadiya’s Everyday Baking

95 simple and delicious new recipes as featured in the BBC2 TV show

Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion

Fun flavour twists offer new takes on classic recipes

Buy From

Introduction

Cold soup usually isn’t my jam, but a cold sweet soup most definitely is. It’s a little bit like a smoothie in a bowl. This one is made from frozen kiwis and fresh mint. It’s sweet, zesty and tart and looks beautiful topped off with easy raspberry pips. Not to mention our ripped-up croissants baked in a crisp coconut sugar coating, served alongside for dipping.

Tags

Ingredients

Essential kit

You will need: a blender.

Method

What I love about this soup is that you can pop all the ingredients onto a tray together and freeze them overnight, ready to make this in the morning. This just means you have all the flavour of the kiwi and mint, really chilled, without adding ice that can water it down too much.

So, with everything frozen, we will begin our crispy coconut croissants.

Preheat the oven to 200°C/fan 180°C/gas mark 6 and have a large baking tray at the ready.

Rip the croissants into random uneven chunks and pop onto the tray. Drizzle over the melted coconut oil and get your hands in, making sure it is all covered in the oil. This is the perfect glue to stick the sugary coconut.

In a small bowl, mix the sugar and desiccated coconut, then sprinkle this all over the croissants and make sure everything gets a coating. Pop in the oven and bake for 10–12 minutes till crisp. If you like them crispier, take it further.

Now, to make our very easy chilled soup.

Put the frozen kiwi, spinach and mint leaves into a blender with the honey, oats, lime zest and juice and begin whizzing it up. Add the apple juice in a slow steady stream till you have something that resembles a thick soup/smoothie. Add a little water if you want it any thinner.

Put the frozen raspberries into a zip-lock bag and crush till you have little pips. Pour your soup into bowls, drizzle over some yoghurt and maybe some more honey. Sprinkle over the raspberry pips.

Cold kiwi soup, warm crispy coconut croissants – happy days!

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Nadiya Hussain recipes

View all

Nadiya Hussain’s Khoshari with Buftek

by Nadiya Hussain from Rooza

Nadiya Hussain’s Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice

by Nadiya Hussain from Rooza

More Recipes from Nadiya’s Everyday Baking

View all

Nadiya Hussain’s Lamb Samosa Balls

by Nadiya Hussain from Nadiya’s Everyday Baking

Nadiya Hussain’s Pretzel Bites

by Nadiya Hussain from Nadiya’s Everyday Baking

Get our latest recipes, features, book news and ebook deals straight to your inbox every week