Here’s a cold soup that is substantial as well as refreshing. Serve with a fresh flatbread and tabbouleh salad.

　　

Ingredients

6 to 8 servings

　　5 to 6 medium potatoes, peeled and diced

　　1 small onion, cut in half

　　2 bay leaves

　　One 32-ounce carton low-sodium vegetable broth

　　12 to 16 ounces fresh spinach, well washed, stemmed, and chopped

　　1 recipe Vegan Sour Cream (page 7)

　　1/2 cup Silk creamer

　　1 cup rice milk, or more as needed

　　1/4 cup chopped fresh parsley

　　2 tablespoons minced fresh dill

　　Juice of 1/2 to 1 lemon, to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Combine the potatoes, onion, and bay leaves in a large soup pot with the broth. Bring to a simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 minutes. Remove from the heat. Discard the bay leaves. Remove and set aside the onion halves.

　　

Step 2

With a slotted spoon, transfer a heaping cup of the potato dice into a small bowl, mash well, and stir back into the soup. Stir in the spinach leaves and cook for another minute or two, just until they are wilted. Remove from the heat.

　　

Step 3

Combine the sour cream, creamer, and rice milk in a food processor. Add the cooked onion halves and process until smooth. Add the parsley and dill and pulse on and off until they are finely chopped.

　　

Step 4

Stir the sour cream mixture into the soup pot, then allow the soup to cool to room temperature, uncovered. If needed, thin the soup with additional rice milk, then season with lemon juice, salt, and pepper. Chill thoroughly before serving.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 153

　　

Step 7

Total fat: 4g

　　

Step 8

Protein: 6g

　　

Step 9

Fiber: 3g

　　

Step 10

Carbohydrate: 27g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 372mg

　　Vegan Soups and Hearty Stews for All Seasons