Cool Creamy Potato-Leek Soup

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 6 medium potatoes, peeled and diced
• 2 to 3 medium leeks, white and palest green parts only, chopped and well washed
• 1/2 cup finely diced red bell pepper
• 4 ounces arugula (Use baby arugula leaves whole; chop larger arugula leaves)
• 1 recipe Vegan Sour Cream (page 7)
• 1 1/2 cups rice milk, more or less as needed
• 1/4 cup minced fresh parsley or cilantro
• 1 to 2 teaspoons good-quality curry powder, to taste
• Salt and freshly ground pepper to taste

1. Heat the oil in a large soup pot.
2. Add the onions and garlic and saute over medium heat until the onions are golden.
3. Add the potatoes and enough water to cover all but about 1/2 inch of the vegetables.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently until the potatoes are tender, about 20 minutes.
6. Remove from the heat and let cool to room temperature.
7. Just before serving, place the leeks in a skillet with about 1/2 inch of water.
8. Cover and steam the leeks for 5 to 8 minutes, or until wilted, stirring occasionally.
9. Add the red pepper and continue to steam until both vegetables are just tender.
10. Making sure that the bottom of the skillet is still moist, add the arugula and cover.
11. Cook just until it has wilted down a bit, about 1 to 2 minutes.
12. With a slotted spoon, transfer the potato-onion mixture to a food processor.
13. Add the sour cream and a little of the rice milk and puree until smooth.
14. Return to the soup pot, then stir in the remaining rice milk.
15. Or if using an immersion blender, add the sour cream and rice milk to the pot with the potato-onion mixture, and puree until smooth.
16. Stir the leeks and greens mixture into the soup pot.
17. Adjust the consistency with more rice milk, if needed, to give the soup a medium-thick consistency.
18. Stir in the parsley.
19. Season with curry, salt, and pepper, then serve at room temperature, or cover and chill for an hour or two before serving.
20. Per serving:
21. Calories: 204
22. Total fat: 6g
23. Protein: 6g
24. Fiber: 3g
25. Carbohydrate: 34g
26. Cholesterol: 0mg
27. Sodium: 134mg

olive oil, onions, garlic, potatoes, leeks, red bell pepper, arugula, recipe vegan, rice milk, parsley, curry powder, salt

Taken from www.epicurious.com/recipes/food/views/cool-creamy-potato-leek-soup-378971 (may not work)