Directions:
- Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
- Stir the coconut milk and chopped mint through the peach mixture.
- Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.12 Kcal (1215 kJ) | ||
| Calories from fat | 87.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 15% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 0% | |
| Sodium | 306.81mg | 13% | |
| Potassium | 340.32mg | 7% | |
| Total Carbs | 48.78g | 16% | |
| Sugars | 36.75g | 147% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 54.4mg | 302% | |
| Calcium | 131.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 103.31 Kcal (433 kJ) | ||
| Calories from fat | 31.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 15% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 109.25mg | 13% | |
| Potassium | 121.19mg | 7% | |
| Total Carbs | 17.37g | 16% | |
| Sugars | 13.09g | 147% | |
| Dietary Fiber | 1.14g | 13% | |
| Protein | 1.73g | 10% | |
| Vitamin C | 2.2mg | 10% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 19.4mg | 302% | |
| Calcium | 46.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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