Lots of fresh parsley and a touch of cream cheese give this soup its special character. Serve with crusty French or Italian bread.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the water with bouillon cubes, potatoes, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.
Step 3
Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley and dill.
Step 4
Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.
Step 5
Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Discard the bay leaves. Heat through and serve. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 193
Step 8
Total fat: 5g
Step 9
Protein: 6g
Step 10
Fiber: 3g
Step 11
Carbohydrate: 32g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 84mg
