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.

　　

Ingredients

6 servings

　　2 cups rice milk

　　1/2 cup cashew butter

　　One 12.3-ounce package firm silken tofu

　　1 to 2 teaspoons good-quality curry powder

　　1/2 teaspoon minced fresh or jarred ginger

　　1/2 teaspoon dried dill

　　1 medium tomato, diced

　　3 cups frozen green peas, steamed

　　1 to 2 scallions, green parts only, minced

　　1/4 cup minced fresh cilantro

　　2 tablespoons lime juice

　　Salt and freshly ground pepper to taste

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).