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1
Heat the oil in a large soup pot.
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2
Add the onions and garlic and saute over medium heat until the onions are golden.
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3
Add the potatoes and enough water to cover all but about 1/2 inch of the vegetables.
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4
Bring to a rapid simmer, then lower the heat.
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5
Cover and simmer gently until the potatoes are tender, about 20 minutes.
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6
Remove from the heat and let cool to room temperature.
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7
Just before serving, place the leeks in a skillet with about 1/2 inch of water.
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8
Cover and steam the leeks for 5 to 8 minutes, or until wilted, stirring occasionally.
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9
Add the red pepper and continue to steam until both vegetables are just tender.
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10
Making sure that the bottom of the skillet is still moist, add the arugula and cover.
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11
Cook just until it has wilted down a bit, about 1 to 2 minutes.
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12
With a slotted spoon, transfer the potato-onion mixture to a food processor.
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13
Add the sour cream and a little of the rice milk and puree until smooth.
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14
Return to the soup pot, then stir in the remaining rice milk.
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15
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.
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16
Stir the leeks and greens mixture into the soup pot.
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17
Adjust the consistency with more rice milk, if needed, to give the soup a medium-thick consistency.
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18
Stir in the parsley.
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19
Season with curry, salt, and pepper, then serve at room temperature, or cover and chill for an hour or two before serving.
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20
Per serving:
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21
Calories: 204
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22
Total fat: 6g
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23
Protein: 6g
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24
Fiber: 3g
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25
Carbohydrate: 34g
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26
Cholesterol: 0mg
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27
Sodium: 134mg
