Minted Peach Soup

1. 1

   Dice about 2 cups of the peaches and set aside.

2. 2

   Place the rest in a food processor with the nectar.

3. 3

   Process until smoothly pureed, then transfer to a serving container.

4. 4

   Stir in the rice milk, creamer, vanilla, and spices.

5. 5

   In a cup, steep the fresh mint leaves or mint tea in about 1/2 cup boiling water for 10 to 15 minutes.

6. 6

   Remove the leaves or tea bag and stir the infusion into the serving container.

7. 7

   Stir in the reserved peaches and add syrup to taste.

8. 8

   Refrigerate for an hour or two to allow the flavors to blend.

9. 9

   Before serving, stir the soup and adjust the consistency with more nectar if too dense.

10. 10

    Per serving:

11. 11

    Calories: 163

12. 12

    Total fat: 3g

13. 13

    Protein: 2g

14. 14

    Fiber: 4g

15. 15

    Carbohydrate: 37g

16. 16

    Cholesterol: 0mg

17. 17

    Sodium: 27mg

* Per serving · 4 servings · Values may vary.

No additional tips available.