Fermat's Last Recipe

theorems and corollaries contrived in the kitchen

Creamy Cucumber + Kale Soup

Soup1Mid-September heralds by name the ending of summer, but I’d never know it day-to-day in Walla Walla. Each day the sun shines through 80-degree weather, and I’ve still seen some blackberries lingering. It’s still time to go outside and play; last weekend I led a beginner whitewater kayak trip on the Salmon River in Idaho, and we definitely had to dunk our heads (let’s face it— whole bodies) in the water a few times to keep cool.

In short, I feel no guilt in offering a full-summer recipe today. The student-run garden is right across the street from my house, and the cucumbers, kale, and herbs really made this soup sing. It made a glorious mid-afternoon snack on my sunny porch with some crackers and (non-dairy!) chèvre. ☛

→ omg, I have to mention this. I and my lactose-intolerant,
plant-based-food-loving body are obsessed with a 
new
cookbook book by Miyoko Schinner. Each time I try
fermenting, I fall more in love with the results. Miyoko
teaches how to make 
Artisan Vegan Cheese of amazing
variety and quality. My creative brain is 
exploding! ←

Before the recipe, two notes on the world, because history is having a field week.

  1. Dr. Yitang Zhang has cracked a huge hole in the theory of randomness by proving the twin primes conjecture! First of all, mathematicians across the globe are blown away by this history-making feat. Second of all, I am loving Dr. Zhang in his accomplishment because he challenged the stereotypes of the ideology of the mathematical community. As the article nicely articulates, the stereotype is that “new mathematical discoveries emerge from the minds of dewy young geniuses.” Dr. Zhang is certainly not that, and he hasn’t even published a paper in 13 years. Nailed it.
  2. Today Scotland is voting on its independence from the UK. My heart goes out to that dear nation in whatever it chooses.

Soup2

Creamy Cucumber + Kale Soup

A refreshing herby soup for summer! Comes together quickly in a blender.

Makes about 4 cups

2 lbs cucumbers – I used a combination of lemon cucumber and slicing cucumber
5 medium leaves Lacinato kale
1 can light coconut milk
1½ tbsp lemon juice
Roughly ½ c chopped herbs – dill, basil, parsley, sage
Sea salt and cracked pepper, to taste

 

Preparation

Peel and seed the cucumbers, then chop into rough cubes. Remove the thicker part of the stems from the kale and roughly chop the leaves. Add all ingredients to a blender and puree until smooth. Feel free to taste the soup and add more lemon juice or herbs if so desired!

Chill in the refrigerator and serve in cups. Best enjoyed sitting outside in the sun on the porch or in the park!

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2 comments on “Creamy Cucumber + Kale Soup

  1. genevieve y
    September 18, 2014

    I LOVE that you included the news on the twin primes conjecture in this post. This soup also sounds so delicious! It’s gotten chillier in St. Louis (I’m in STL for the time being) so I don’t know if I’ll be having this soup cold anytime soon, but I might try it warm! Gonna check out that vegan cheese book now… omnomnom 😀

  2. bscartabello
    September 19, 2014

    This soup looks delicious! Never thought of pairing cucumber with kale. Can’t wait to try when the weather warms up again 🙂 xx Bianca

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This entry was posted on September 18, 2014 by in Lunch, Side Dish, Summer, Vegan and tagged , , , , , , , , , , , .

Behind the Blog

Allow me to introduce myself! I'm Sophie De Arment. Fermat's Last Recipe is where I share my vegetarian kitchen adventures. You might also glimpse some knitting, kayaking, juggling, and math-ing along the way.
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