A delectable, high-protein puree featuring cashew butter and green peas in a base of white beans or silken tofu, this is a nearly-instant soup. It’s a treat when you crave fresh soup but don’t have the time for a lot of chopping and simmering. Serve with a crusty bread.
- 2 cups unsweetened rice milk
- ½ cup cashew butter
- 15-to 16-ounce can great northern or cannellini beans (drained and rinsed), or one 12.3-ounce package firm silken tofu
- 16-ounce bag frozen green peas, thawed and steamed until just tender (see note)
- 1 to 2 teaspoons good-quality curry powder, to taste
- 1 to 2 teaspoons minced fresh or jarred ginger
- 1 medium tomato, diced
- 1 to 2 scallions, minced
- ¼ cup minced fresh cilantro or parsley
- 2 tablespoons lime juice, or to taste
- Dried hot red pepper flakes or sriracha sauce to taste, optional
- Salt and freshly ground pepper to taste
- Combine ½ cup of the rice milk with the cashew butter, silken tofu, and half of the peas in the container of a food processor. Process until smoothly pureed.
- To serve at room temperature or chilled, transfer the puree to a serving container, then stir in the remaining ingredients, including the reserved peas.
- Let stand at room temperature or in the refrigerator for an hour or two, if time allows, to let the flavors blend.
- To serve hot or warm, transfer the puree to a small soup pot. Add all the remaining ingredients, stir together, and heat until just warmed through or piping hot, but there’s no need to bring to a boil.
- Whether serving cold or hot, adjust the consistency with a little more rice milk if the soup is too thick, and adjust all the seasonings — lime juice, hot stuff, salt, and pepper — to your taste.
Note: In the spring and summer, if you’re a gardener or a community farm member, you can, of course, make this with fresh peas. It takes some time and patience to arrive at a pound of fresh peas, but if you have them, it’s extra-tasty!