Despite having spent a month of it in Australia, this winter seems to be dragging on much too long. A few signs of spring have been encouraging me along though: daffodils poking up in parks, the mint plant on our deck coming back to life, and a very tiny tomato that caught my eye as I was watering this evening!
It’s like a little green bubble telling of future bruschetta, caprese salads, and all the salsa.
Also, here is a baby vine for a lemon cucumber plant that I sprouted from a seed.
Someday soon, I will have round, yellow cucumbers that will be sweet and perfect in this pureed soup I just learned to make. Recipe courtesy of my raw-eating friend from Baltimore.
Raw, vegan, creamy, curried soup (aka…doesn’t matter what you call it or that it’s super good for you because it is so delicious)
1 cucumber, peeled, seeded, diced
1 tomato, chopped
1 avocado, peeled, diced
3 tablespoons chopped basil or cilantro (or other herb)
2 tablespoons miso paste
2 tablespoons apple cider vinegar
2 teaspoons curry powder
1 tablespoon coconut oil or olive oil
1/2 to 3/4 cup water
Put all the ingredients into a blender and whiz on high for about 1 minute until creamy. Gotta love raw cooking! This soup was beyond addictive – we ate the whole batch for dinner and then my angel-in-an-apron says “it’s gone?” Make this soup! Happy Spring!