Cream of Green Pea and Cucumber Soup
- 1 1/2 tablespoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 2 cups frozen green peas, thawed
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 1/2 cups rice milk, more or less as needed
- Juice of 1 lime, or to taste
- Salt and freshly ground pepper to taste
- 1 cup fresh or frozen green peas, steamed until just done
- 1 large cucumber, peeled, seeded, and coarsely grated or finely diced
- Heat the oil in a soup pot.
- Add the onion and saute over medium-low heat until translucent.
- Add the garlic and continue to saute until both are golden.
- 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.
- Stir in the peas, parsley, and dill, and simmer for 2 to 3 minutes longer.
- 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.
- 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.
- 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.
- For a richer soup, whisk in 1/4 cup raw or toasted cashew butter just after removing the soup from the heat.
- Per serving:
- Calories: 166
- Total fat: 4g
- Protein: 5g
- Fiber: 4g
- Carbohydrate: 29g
- Cholesterol: 0mg
- Sodium: 83mg
olive oil, onion, garlic, potatoes, frozen green peas, parsley, dill, rice milk, lime, salt, green peas, cucumber
Taken from www.epicurious.com/recipes/food/views/cream-of-green-pea-and-cucumber-soup-378966 (may not work)