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1
Heat the oil in a soup pot.
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2
Add the onions and garlic and saute over medium-low heat until the onions are lightly browned.
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3
Add the water with bouillon cube and 8 cups of the lettuce, reserving the rest.
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4
Bring to a rapid simmer, then lower the heat.
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5
Cover and simmer gently for 10 minutes.
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6
Stir in the herbs and remove from the heat.
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7
With a slotted spoon, transfer the solid ingredients to a food processor along with the tofu, and puree, in batches, if necessary, until smooth.
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8
Or add the tofu to the soup pot, insert an immersion blender, and puree until smooth.
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9
Return to the soup pot or to a serving container.
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10
Stir in enough rice milk to give the soup a slightly thick consistency.
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11
Season with lemon juice, salt, and pepper.
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12
This soup needs a good amount of each to bring up the flavor, so be generous yet judicious.
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13
Cut the reserved lettuce into fine shreds and stir in.
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14
Allow to cool to room temperature.
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15
Serve at room temperature or chill the soup in the refrigerator for at least an hour before serving.
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16
Top each serving with a dollop of sour cream, if desired.
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17
Per serving:
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18
Calories: 122
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19
Total fat: 6g
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20
Protein: 6g
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21
Fiber: 2g
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22
Carbohydrate: 12g
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23
Cholesterol: 0mg
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24
Sodium: 68mg
