Cantaloupe Soup is a new way to eat melon for breakfast plus you get a healthy dose of beets to boot. Beets may lower blood pressure, fight inflammation, and support your body’s own detoxification process. I’d say that’s a good way to start the day!
I just realized I’ve been posting a lot of soup recipes lately like Green Curry Chickpea and Sweet Potato Soup. I guess that’s because we’ve been eating a lot of soup. Fall brings out the soup in me.
This fruity soup isn’t like the others, however. For one thing, it’s not a hot soup. My cantaloupes were at room temperature so my soup was too. If you want a cold soup (which my sensitive teeth do not), refrigerate your melons first. For another thing, we had it for breakfast. I’ve been trying to sneak some veggies into my first meal of the day and this seemed like a good way to do it. Cantaloupe screams breakfast to me anyway. If the thought of beets first thing in the morning doesn’t do it for you, this soup makes a great lunch or light dinner too.
The original cantaloupe soup recipe called for a few teaspoons of sugar, but my cantaloupes were so naturally sweet I didn’t add any. I reduced the amount of olive oil too. Next time I’m going to try a flavored balsamic vinegar.