For success with this soup, don’t settle for less than luscious, tree-ripened peaches. Avoid peaches that are bought rock-hard, only to ripen to flavorless mush after several days of waiting.

　　

Ingredients

6 servings

　　2 1/2 pounds ripe, juicy peaches, pitted

　　2 cups peach, pear, or mango nectar

　　1/2 cup rice milk

　　1/2 cup Silk creamer

　　1 teaspoon vanilla extract

　　1/2 teaspoon grated fresh ginger

　　Dash of ground nutmeg

　　2 tablespoons crushed fresh mint leaves or 1 mint tea bag

　　1 to 2 tablespoons maple syrup or agave nectar, or to taste

　　

Step 1

Dice about 2 cups of the peaches and set aside. Place the rest in a food processor with the nectar. Process until smoothly pureed, then transfer to a serving container.

　　

Step 2

Stir in the rice milk, creamer, vanilla, and spices.

　　

Step 3

In a cup, steep the fresh mint leaves or mint tea in about 1/2 cup boiling water for 10 to 15 minutes. Remove the leaves or tea bag and stir the infusion into the serving container.

　　

Step 4

Stir in the reserved peaches and add syrup to taste. Refrigerate for an hour or two to allow the flavors to blend. Before serving, stir the soup and adjust the consistency with more nectar if too dense.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 163

　　

Step 7

Total fat: 3g

　　

Step 8

Protein: 2g

　　

Step 9

Fiber: 4g

　　

Step 10

Carbohydrate: 37g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 27mg

　　Vegan Soups and Hearty Stews for All Seasons