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Cold watermelon, cucumber & feta soup - August Soup of the Month

We at Embodied Empowerment are strong believers in the power of nourishment through food. Food is a wonderful way to connect to nature, ourselves and each other. In fact whenever our team meets up or we hold our ‘Practitioner meet-ups’ we always share food together.

“I’ve always been a strong believer in ‘Soup Therapy’,'' explains Sophie co-founder of Embodied Empowerment. “Whenever I feel stressed, overwhelmed, emotional or just a bit meh, I make soup! Taking the time to choose the right recipe to suit my mood, carefully selecting the stars of the show - my chosen vegetables! Followed by the wonderfully grounding and simple act of chopping and stirring when cooking. Finally finishing with being able to nourish me from the inside, by eating up a delicious soup I took the time to create all for me… and any lucky pals I chose to share it with!”

Enjoy our monthly Blog Post - Soup of The Month where we share a new seasonal, nourishing soup recipe every month.

Here’s this month's recipe from our resident Chef Nicoletta Tavella - La Cucina del Sole.

This is the perfect soup to make in Summer when you’ve bought a watermelon that isn’t’ that sweet.

Watermelon is highly hydrating, so it would be a pity not to eat it. Use it in combination with refreshing cucumber, lemon and mint for a perfect thirst-quenching Summer soup!

Watermelon is an amazing fruit since it detoxifies and cleanses the body on a cellular level, plus it helps to reduce inflammation and to lose weight. It also boosts the immune system, improves vision and is full of antioxidants. The rind of the watermelon (preferably organic) is edible and contains high quantities of chlorophyll. Juice it or pickle it instead of throwing it away! The black seeds of the watermelon help to relax the body and lower blood pressure.

Cucumber contains electrolytes that convey nutrients and hydration deep inside the cells and tissues, making it more effective than just water. It contains vitamins A, C, K, magnesium and potassium, plus it’s a fantastic natural diuretic and helps the kidneys to get rid of waste products.

Mint is highly beneficial for problems like indigestion, nausea, bad breath and flatulence. It provides relief from headaches, sore throats, stress and anxiety.


Serves 3-4

600 gr. watermelon (weight includes rind) 350 gr. cucumber juice of 1 lemon 10 fresh mint leaves plus a few extra ones for garnishing 150-200 gr. feta cheese 2 tablespoons extra virgin olive oil 1 small handful of slivered almonds salt and black pepper

Cut the watermelon in slices and remove seeds and rind.

Cut in chunks.

Peel the cucumber, cut it in half and remove all the seeds with a spoon, then cut it in chunks.

Put watermelon, cucumber, 10 mint leaves, 2 tablespoons of olive oil, lemon juice and enough salt and pepper in a mixer and blend until everything is liquified (as coarse or smooth as you like).

If necessary, add a little more salt and pepper.

Roast the slivered almonds briefly in a pan until golden brown.

Crumble the feta cheese.

Pour the soup into serving bowls and finish with plenty of cheese, the roasted almonds, some freshly ground pepper and a few mint leaves.

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