Mild potatoes contrast with the earthy tones of arugula in a lightly curried soup.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a large soup pot. Add the onions and garlic and sauté over medium heat until the onions are golden.
Step 2
Add the potatoes and enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 minutes. Remove from the heat and let cool to room temperature.
Step 3
Just before serving, place the leeks in a skillet with about 1/2 inch of water. Cover and steam the leeks for 5 to 8 minutes, or until wilted, stirring occasionally. Add the red pepper and continue to steam until both vegetables are just tender.
Step 4
Making sure that the bottom of the skillet is still moist, add the arugula and cover. Cook just until it has wilted down a bit, about 1 to 2 minutes.
Step 5
With a slotted spoon, transfer the potato-onion mixture to a food processor. Add the sour cream and a little of the rice milk and puree until smooth. Return to the soup pot, then stir in the remaining rice milk. Or if using an immersion blender, add the sour cream and rice milk to the pot with the potato-onion mixture, and puree until smooth.
Step 6
Stir the leeks and greens mixture into the soup pot. Adjust the consistency with more rice milk, if needed, to give the soup a medium-thick consistency.
Step 7
Stir in the parsley. Season with curry, salt, and pepper, then serve at room temperature, or cover and chill for an hour or two before serving.
Nutrition Information
Step 8
Per serving:
Step 9
Calories: 204
Step 10
Total fat: 6g
Step 11
Protein: 6g
Step 12
Fiber: 3g
Step 13
Carbohydrate: 34g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 134mg
