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1
Heat 1 tablespoon of the oil in a large 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
Reserve and set aside about one-third of the diced Jerusalem artichokes.
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5
Place the rest in a soup pot along with the potatoes, wine, curry powder, and broth.
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6
Bring to a rapid simmer, then lower the heat.
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7
Cover and simmer gently until the vegetables are tender, about 20 minutes.
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8
With a slotted spoon, transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth.
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9
Return the puree to the soup pot.
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10
Or simply insert an immersion blender into the pot and puree until smooth.
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11
Add enough rice milk to give the soup a medium-thick consistency.
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12
Return to low heat and simmer very gently.
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13
Meanwhile, cut the leeks in half, then into 1/4-inch slices.
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14
Separate the rings of the leeks and rinse well to remove grit.
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15
Heat the remaining oil in a skillet.
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16
Add the leeks and about 2 tablespoons water.
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17
Saute over medium-low heat until limp.
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18
Add the reserved artichoke dice to the skillet.
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19
Raise the heat to medium and saute with the leeks, stirring frequently, until both are just beginning to brown lightly.
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20
Remove from the heat, then stir the leeks and artichokes into the soup.
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21
Season with lemon juice, salt, and pepper.
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22
If time allows, let the soup stand for an hour or so before serving, then heat through.
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23
Garnish each serving with a sprinkling of parsley.
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24
Per serving:
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25
Calories: 200
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26
Total fat: 5g
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27
Protein: 4g
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28
Fiber: 3g
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29
Carbohydrate: 35g
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30
Cholesterol: 0mg
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31
Sodium: 230mg
