Chilled green soup with feta

• vegetarian feta↗70g g

  crumbled

• olive oil↗3 tbsp tbsp
• coriander seeds↗1 tsp tsp

  crushed

• large red chili↗1

  seedless, finely chopped

• lemon↗1

  zest and juice

• baby spinach↗200g g
• large ripe avocados↗2

  pitted, diced

• large cucumber↗1

  sliced

• small garlic clove↗1

  minced

• natural yogurt↗250g g
• basil↗small bunch
• toasted mixed seeds2 tbsp tbsp

  for garnish

Step-by-step instructions

1. 1

   Place the feta in a bowl and drizzle with olive oil, coriander seeds, chili and lemon zest. Set aside.

2. 2

   Pour the remaining ingredients (except the seeds) into a food processor and blend until smooth. Season. Add 50–100 ml cold water and blend again to thin. Chill for up to 1 hour.

3. 3

   Divide into four bowls and garnish with feta, the marinated liquid and seeds.