Chilled Curried Cucumber Soup with Lemon-Mint Quinoa Recipe - Vegetarian Times

Chilled Curried Cucumber Soup with Lemon-Mint Quinoa

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Quinoa laced with lemon and herbs gives this chilled soup an interesting texture. It’s perfect for a bridal shower or Mother’s Day lunch.

  • 4Servings

Ingredients

  • 2 Tbs. plus 2 tsp. olive oil, divided, plus more for drizzling
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. minced fresh ginger
  • 1 tsp. sweet curry powder
  • 2 English cucumbers, peeled, seeded, and coarsely chopped
  • 1/2 cup plain low-fat Greek yogurt
  • 1/2 cup low-fat sour cream
  • 4 Tbs. chopped fresh mint, divided
  • 4 Tbs. chopped fresh parsley, divided, plus leaves or sprigs for garnish
  • 2 tsp. lemon juice, or more, if necessary, divided
  • 1 tsp. grated lemon zest, divided
  • 1 cup cooked and cooled quinoa

Preparation

1 | Heat 2 Tbs. oil in small skillet over medium-low heat. Add garlic and ginger; sauté 1 minute, or until slightly softened. Add curry powder, and sauté 15 to 30 seconds, or until fragrant. Remove from heat.

2 | Blend cucumbers, yogurt, sour cream, 3 Tbs. mint, 3 Tbs. parsley, 1 tsp. lemon juice, 1/2 tsp. lemon zest, and curry-garlic mixture in blender on high speed until smooth. Refrigerate 2 hours, or until completely chilled. Season with salt and pepper, if desired.

3 | Combine quinoa, remaining 2 tsp. oil, and remaining 1 Tbs. mint, 1 Tbs. parsley, 1 tsp. lemon juice, and 1/2 tsp. lemon zest in small bowl. Season with salt and pepper, if desired.

4 | Ladle soup into shallow bowls. Spoon 1/4 cup quinoa into middle of each bowl. Garnish with parsley leaves, and drizzle lightly with oil.

Nutrition Information

  • Calories: 212
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 7 mg
  • Fat Content: 13 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 67 mg
  • Sugar Content: 6 g