Strawberry Basil Soup

written by Meg Thompson

Meg’s Strawberry Basil Soup

Credit: Meg Thompson

This simple soup makes a lovely entrée or fresh dessert. Alternatively, you can pour the mixture into icy pole moulds and freeze for a frozen version.

Serves: 2



  • 2 punnets strawberries, green tops removed
  • 3–5 basil leaves
  • 1 tbsp avocado
  • 1 tsp lemon juice
  • 1 tbsp coconut milk
  • Maple syrup to sweeten, depending on sweetness of strawberries
  1. Pop all ingredients into blender and blend until smooth.
  2. Transfer to serving bowls and enjoy.

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vegan gluten-free soup


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.