This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the potatoes and just enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
Step 3
Stir in the peas, parsley, and dill, and simmer for 2 to 3 minutes longer.
Step 4
Transfer the solid ingredients to a food processor. Process in batches until smoothly pureed or leave a little texture, as you prefer. Transfer back to the soup pot. Or insert an immersion blender into the soup pot and process until the vegetables are pureed to your liking.
Step 5
Stir in enough rice milk to give the soup a slightly thick consistency. Season with lime juice, salt, and pepper. Remove from the heat and let the soup cool to room temperature.
Step 6
Just before serving, stir in the steamed peas and grated cucumber. Serve at room temperature or refrigerate for an hour or two and serve chilled.
Variation
Step 7
For a richer soup, whisk in 1/4 cup raw or toasted cashew butter just after removing the soup from the heat.
Nutrition Information
Step 8
Per serving:
Step 9
Calories: 166
Step 10
Total fat: 4g
Step 11
Protein: 5g
Step 12
Fiber: 4g
Step 13
Carbohydrate: 29g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 83mg
