Chilled Zucchini & Almond Soup with Chlorella: a fresh, plant-based recipe
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.
Spotlight on our editor: Angèle Ferreux-Maeght
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, where enjoyment remains central.
Trained in naturopathy, she designs her recipes as genuine daily rituals for self-care: simple, creative, and nourishing dishes, crafted to support energy, digestion, and skin health.
