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
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
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.
Ingredients
| 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.
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!
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