Curried Cucumber Soup

This gluten-free vegan 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.

Quinoa:
1 cup cooked black quinoa
1 Tbs. fresh mint, chopped
1 Tbs. fresh parsley, chopped
1 tsp. fresh lemon juice
1/2 tsp. lemon zest

Soup:
2 English cucumbers, peeled, seeded and coarsely chopped
1/2 cup plant-based plain Greek-style yogurt (I use Tempt Hemp)
1/2 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
1/2 Tbs apple cider vinegar
2 tsp. lemon juice
1-2 tsp. sweet curry powder (to taste)
1/2 tsp. lemon zest
1/8 tsp. ground ginger
1/8 tsp. fine sea salt

View the full recipe at Veggie Primer →