Cheddar-Oat Griddle Biscuits (page 153) provide a nice contrast to the mild flavor of this pleasant summer soup. Or try it with Garlic Croutons (page 159), if you’d prefer a little crunch.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until the onions are lightly browned.
Step 2
Add the water with bouillon cube and 8 cups of the lettuce, reserving the rest. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Stir in the herbs and remove from the heat.
Step 3
With a slotted spoon, transfer the solid ingredients to a food processor along with the tofu, and puree, in batches, if necessary, until smooth. Or add the tofu to the soup pot, insert an immersion blender, and puree until smooth.
Step 4
Return to the soup pot or to a serving container. Stir in enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, salt, and pepper. This soup needs a good amount of each to bring up the flavor, so be generous yet judicious.
Step 5
Cut the reserved lettuce into fine shreds and stir in. Allow to cool to room temperature. Serve at room temperature or chill the soup in the refrigerator for at least an hour before serving. Top each serving with a dollop of sour cream, if desired.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 122
Step 8
Total fat: 6g
Step 9
Protein: 6g
Step 10
Fiber: 2g
Step 11
Carbohydrate: 12g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 68mg
