Mild potatoes contrast with the earthy tones of arugula in a lightly curried soup.

　　

Ingredients

6 to 8 servings

　　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

　　

Step 1

Heat the oil in a large soup pot. Add the onions and garlic and sauté over medium heat until the onions are golden.

　　

Step 2

Add the potatoes and 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 potatoes are tender, about 20 minutes. Remove from the heat and let cool to room temperature.

　　

Step 3

Just before serving, place the leeks in a skillet with about 1/2 inch of water. Cover and steam the leeks for 5 to 8 minutes, or until wilted, stirring occasionally. Add the red pepper and continue to steam until both vegetables are just tender.

　　

Step 4

Making sure that the bottom of the skillet is still moist, add the arugula and cover. Cook just until it has wilted down a bit, about 1 to 2 minutes.

　　

Step 5

With a slotted spoon, transfer the potato-onion mixture to a food processor. Add the sour cream and a little of the rice milk and puree until smooth. Return to the soup pot, then stir in the remaining rice milk. 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.

　　

Step 6

Stir the leeks and greens mixture into the soup pot. Adjust the consistency with more rice milk, if needed, to give the soup a medium-thick consistency.

　　

Step 7

Stir in the parsley. Season with curry, salt, and pepper, then serve at room temperature, or cover and chill for an hour or two before serving.

　　

Nutrition Information

Step 8

Per serving:

　　

Step 9

Calories: 204

　　

Step 10

Total fat: 6g

　　

Step 11

Protein: 6g

　　

Step 12

Fiber: 3g

　　

Step 13

Carbohydrate: 34g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 134mg

　　Vegan Soups and Hearty Stews for All Seasons