Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Chilled Kiwi Soup with Crispy Coconut Croissants

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.

From the book


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.

Read more Read less


For the crispy coconut croissants
4 large croissants
75g coconut oil, melted
4 tbsp demerara sugar
1 tbsp desiccated coconut
For the soup
8 kiwis, topped, tailed and chopped, then frozen
80g spinach, frozen in the packaging
25g fresh mint, leaves only, frozen
3 tbsp honey, plus extra for drizzling
50g porridge oats
1 lime, zest and juice
200ml-250ml apple juice
water, to thin (if needed)
150g raspberries, frozen
yoghurt, for drizzling

Essential kit

You will need: a blender.

Don't miss our spring eBook sale!


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!

Comments are closed.


Subscribe to The Happy Foodie email newsletter

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

From the book: Nadiya’s Everyday Baking

Close menu