Red Pepper Curry Soup

raw soup

Raw soups are extravagantly delicious. You just have to have the right recipe and everything will work out just fine. Here is a soup I found at The Sunny Raw Kitchen and it is absolutely delicious! And I am not the only one who thinks that. My mother and sister in-law have both tried it and of course Sashenka and they all agree that this is very tasty. I tweaked it a bit by adding some chopped ingredients on the top because Sashenka likes some texture in his soups and does not like them to be puree-like. In addition, I used pecans as sprinkles and walnuts in the soup itself. Oh and I did not have fresh basil and used dried instead. The soup would taste divine with fresh basil! Can’t wait till spring! Hope you enjoy!

Serves 3

1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
A few pecans for toping

Save some chopped pieces of veggies and the pecans and blend the rest of the ingredients until smooth. Top with pecans and chopped veggies. Serve!

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Brie and Pumpernickel

Today I decided to experiment with a combination of Brie cheese and Pumpernickel bread. Surprisingly the pair works and I ended up with two tasty sandwiches.

The first one is a more savory sandwich with hummus and onions.

~ Pumpernickle bread

~ Hummus

~ Brie Cheese

~ Butter lettuce

~ Onion

I like the bread toasted so I toasted my two slices first. Then spread both sides of bread with hummus and then add onions, lettuce, and slices of Brie Cheese.

This sandwich is a sweeter sandwich that would go well with tea!

~ Pumpernickel bread

~ Brie cheese

~ Pecans

~ Apple

~ Apricot preserve

Again I toasted both pieces of bread and spread apricot preserve on them. Then layered Brie and two thin slices of apple and added crumbled pecans. Enjoy!