CREAM OF GREEN PEA AND CUCUMBER SOUP

Cream of Green Pea and Cucumber Soup image

Yield 6 servings

Number Of Ingredients 12

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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

Steps:

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.
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