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1
Heat the oil in a soup pot.
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2
Add the onion and saute over medium-low heat until translucent.
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3
Add the garlic and continue to saute until both are golden.
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4
Add the potatoes and just enough water to cover all but about 1/2 inch of the vegetables.
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5
Bring to a rapid simmer, then lower the heat.
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6
Cover and simmer gently until the vegetables are tender, about 20 minutes.
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7
Stir in the peas, parsley, and dill, and simmer for 2 to 3 minutes longer.
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8
Transfer the solid ingredients to a food processor.
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9
Process in batches until smoothly pureed or leave a little texture, as you prefer.
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10
Transfer back to the soup pot.
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11
Or insert an immersion blender into the soup pot and process until the vegetables are pureed to your liking.
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12
Stir in enough rice milk to give the soup a slightly thick consistency.
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13
Season with lime juice, salt, and pepper.
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14
Remove from the heat and let the soup cool to room temperature.
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15
Just before serving, stir in the steamed peas and grated cucumber.
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16
Serve at room temperature or refrigerate for an hour or two and serve chilled.
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17
For a richer soup, whisk in 1/4 cup raw or toasted cashew butter just after removing the soup from the heat.
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18
Per serving:
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19
Calories: 166
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20
Total fat: 4g
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21
Protein: 5g
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22
Fiber: 4g
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23
Carbohydrate: 29g
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24
Cholesterol: 0mg
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25
Sodium: 83mg
