Curried Cucumber Soup with Black Quinoa

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Curried Cucumber Soup with Black Quinoa

Prep Time 2 15

Total Time 2 15

Servings

Ingredients

Quinoa

1 cup cooked black quinoa*
1 Tbs. fresh mint chopped
1 Tbs. fresh parsley chopped
1 tsp. fresh lemon juice
½ tsp. lemon zest

Soup

2 English cucumbers peeled, seeded and coarsely chopped
½ cup plant-based plain Greek-style yogurt I use Tempt Hemp
½ cup raw cashews soaked in hot water for 30 minutes and drained
1 clove garlic
3 Tbs. water
3 Tbs. fresh mint chopped
3 Tbs. fresh parsley chopped
½ Tbs apple cider vinegar
2 tsp. lemon juice
1-2 tsp. sweet curry powder to taste
½ tsp. lemon zest
⅛ tsp. ground ginger
⅛ tsp. fine sea salt

Instructions

Quinoa

Combine cooked quinoa (see notes below), mint, parsley, lemon juice, and lemon zest in a small mixing bowl and set aside.

Soup

Add all soup ingredients (cucumbers, yogurt, cashews, garlic, water, mint, parsley, apple cider vinegar, lemon juice, sweet curry powder, lemon zest, ground ginger and sea salt) to a high-speed blender.
Begin blending and the lowest setting and slowly turn up to the highest setting.
Blend on high for approximately 40 seconds or until smooth. (Use tamper if necessary.)
Refrigerate for at least 2 hours then pour soup into 2 - 4 bowls. Top each bowl with ¼ - ½ cup of the black quinoa mixture and serve.

Notes

The recipe yields about four cups of soup. A serving is one cup.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition