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!


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!