CURRIED CUCUMBER SOUP WITH BLACK QUINOA

This chilled curried cucumber soup looks fancy, but it’s incredibly easy to prepare.
The sweet curry and black quinoa offer a delicate blend of pleasing flavors and textures.

You can prepare this curried cucumber soup in about ten minutes. But then you need to chill it for at least two hours. The quinoa adds additional prep time if you don’t cook it in advance. Here’s the timeline:

• Rinse and cook quinoa (about 15 minutes)
• Prep and blend soup ingredients while quinoa is cooking (about 10 minutes)
• Chill soup (about 2 hours)
• Combine black quinoa mixture while soup is cooling (about 5 minutes)

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

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

Soup

1. 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.
2. Begin blending and the lowest setting and slowly turn up to the highest setting.
3. Blend on high for approximately 40 seconds or until smooth. (Use tamper if necessary.)
4. 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.

http://veggieprimer.com/curried-cucumber-soup/