Versatile strawberries, called “the queen of fruit” in Asian countries, are a tasty, heart-healthy choice for snacks, desserts, soups and salads. A good source of anthocyanins and ellagitannens, which have antioxidant and anti-inflammatory properties, strawberries are packed with vitamins and minerals, but low in calories (54 per cup).
Toss them in a blender with a few other ingredients for this sweet summer soup.
2 cups organic strawberries, leaves removed
½ cup freshly squeezed organic orange juice
1 1/4 cup coconut milk
4 mint leaves
Chop strawberries and place with orange juice, coconut milk and mint leaves in blender. Puree until smooth. Add water for a thinner consistency.