Curried Cucumber Soup with Black Quinoa

• Vegetarian
• Gluten free

• Produce

  • 2 English cucumbers
  • 1 clove Garlic
  • 1/8 tsp Ginger, ground
  • 1 tsp Lemon, zest
  • 4 tbsp Mint, fresh
  • 4 tbsp Parsley, fresh

• Condiments

  • 1 tsp Lemon juice, fresh
  • 2 tsp Lemon juice

• Pasta & Grains

  • 1 cup Quinoa, cooked black

• Baking & Spices

  • 1 tsp Curry powder, sweet
  • 1/8 tsp Sea salt, fine

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Dairy

  • 1/2 cup Plant-based plain greek-style yogurt

• Liquids

  • 3 tbsp Water

Found on veggieprimer.com

Description

Ingredients

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

Directions

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