366 Dairy-Free: Chilled Vegetable Soup With Herbs

[Guest guest]

* Exported from MasterCook *

 

Chilled Vegetable Soup With Herbs

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, by Robin Robertso

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon corn oil

1 small onion -- chopped

1 leek -white part only -- chopped

1 small potato -- peeled and chopped

1/2 cup chopped celery

2 tablespoons fresh lemon juice

1 cup shelled fresh green peas

1 cup chopped fresh spinach

1 small cucumber

peeled and seeded and chopped

3 cups Vegetable Stock

(see separate recipe)

2 cups soy milk

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon minced fresh parsley

OR 1 teaspoon dried parsley

1 teaspoon minced fresh basil

OR 1/4 teaspoon dried basil

 

Heat the oil in a large saucepan over low heat. Add the onion, leek,

potato, celery, and lemon juice and cook 8 to 10 minutes, or until the

vegetables are tender, stirring occasionally. Add the peas, spinach,

cucumber, and stock. Increase the heat and bring to boil. Reduce the heat

and simmer until all the vegetables are tender, about 10 minutes.

 

In a food processor, puree the mixture, in batches if necessary, and strain

through a sieve into large bowl. Blend in the soy milk, salt, and

pepper. Refrigerate for several hours or overnight. Garnish with the

parsley and basil just before serving.

 

6 TO 8 SERVINGS

 

Calories 183 Kc • Protein 5 Gm • Fat 7 Gm • Percent of calories from fat

34% Cholesterol 0 mg • Dietary Fiber 4 Gm • Sodium 320 mg • Calcium 74 mg

 

- - - - - - - - - - - - - - - - - -