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1
Combine 1/2 cup of the rice milk with the cashew butter and tofu in a food processor.
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2
Process until smoothly pureed.
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3
To serve at room temperature, transfer the puree to a serving container, then stir in the rest of the rice milk and the remaining ingredients.
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4
Check the seasoning, then serve.
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5
To serve chilled, refrigerate the soup for an hour or so.
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6
To serve warm, transfer the puree to a small soup pot.
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7
Add the rest of the rice milk and the remaining ingredients, stir together, and heat until just warmed through.
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8
Adjust the consistency with a little more rice milk if needed.
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9
Check the seasoning and serve.
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10
Served warm, theres something about this soup that calls for a hearty grain dish as a partner.
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11
I like it with Quinoa with Wild Mushrooms and Mixed Squashes (page 90).
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12
A simple green salad completes the meal.
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13
As a cool soup, its delicious with Sweet and White Potato Salad with Mixed Greens (page 188).
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14
Add a simply prepared cauliflower dish like Sauteed Cauliflower with Sun-Dried Tomatoes and Basil (page 198) if you like.
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15
For a nice summer meal, serve with one or two lighter saladsmany of those in Chapter Seven, Salads and Veggies on the Side, work well with this soup.
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16
Add some fresh bread or corn on the cob.
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17
Calories: 260
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18
Total Fat: 13g
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19
Protein: 12g
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20
Carbohydrates: 27g
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21
Fiber: 5g
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22
Sodium: 135mg
