Published on: Monday, May 11, 2026, Updated on: Wednesday, September 30, 2026
Light, creamy, and refreshing, this cold soup combines the mildness of zucchini with the richness of almonds in a summer recipe delicately scented with basil. Chlorella adds an original plant-based touch and enriches this dish with naturally revitalizing nutrients.
Created by Angèle Ferreux-Maeght, naturopathic chef and founder of La Guinguette d’Angèle, this recipe highlights simple, nutritious ingredients in a refreshing version perfect for sunny days.
Contents
High in protein
£13.00
400 g
Rich in antioxidants
£4.00
100 g
Rich in vitamin C
£9.00
150 g
4 zucchini
1 spring onion
15 cl almond cream
50 cl vegetable broth
½ tsp chlorella powder
A few basil leaves
Olive oil, salt, pepper
Sauté the minced onion in a drizzle of olive oil.
Add the zucchini, sliced into rounds, and the broth, and cook for 15 minutes.
Add the almond cream and basil, then blend.
Let cool, then whisk in the chlorella.
Refrigerate for at least 2 hours. Serve chilled with a drizzle of olive oil.
Chlorella is a microalgae naturally rich in chlorophyll and iron, known for supporting detoxification processes and cellular renewal. Zucchini provides silicon and vitamin C, two nutrients that help maintain collagen structure and promote a radiant complexion. Almond cream rounds out this recipe with its protective fatty acids, which contribute to the comfort and suppleness of the skin barrier.
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Angèle Ferreux-Maeght is a naturopathic chef and founder of La Guinguette d’Angèle. Through her culinary world, she champions plant-based, organic and gluten-free cooking, always with enjoyment at the heart.
Trained in naturopathy, she designs her recipes as everyday rituals for self-care. These are simple, creative and nourishing dishes, designed to boost energy, aid digestion and promote healthy skin.
