A delectable, high-protein puree made of cashew butter and silken tofu forms the base of this nearly instant soup. This soup is good warm, at room temperature, or even chilled, if you have the time to refrigerate it.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine 1/2 cup of the rice milk with the cashew butter and tofu in a food processor. Process until smoothly pureed.
Step 2
To serve at room temperature, transfer the puree to a serving container, then stir in the rest of the rice milk and the remaining ingredients. Check the seasoning, then serve. To serve chilled, refrigerate the soup for an hour or so.
Step 3
To serve warm, transfer the puree to a small soup pot. Add the rest of the rice milk and the remaining ingredients, stir together, and heat until just warmed through. Adjust the consistency with a little more rice milk if needed. Check the seasoning and serve.
menu suggestions
Step 4
Served warm, there’s something about this soup that calls for a hearty grain dish as a partner. I like it with Quinoa with Wild Mushrooms and Mixed Squashes (page 90). A simple green salad completes the meal.
Step 5
As a cool soup, it’s delicious with Sweet and White Potato Salad with Mixed Greens (page 188). Add a simply prepared cauliflower dish like Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198) if you like.
Step 6
For a nice summer meal, serve with one or two lighter salads—many of those in Chapter Seven, Salads and Veggies on the Side, work well with this soup. Add some fresh bread or corn on the cob.
nutrition information
Step 7
Calories: 260
Step 8
Total Fat: 13g
Step 9
Protein: 12g
Step 10
Carbohydrates: 27g
Step 11
Fiber: 5g
Step 12
Sodium: 135mg
