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Minted Peach Soup
From Vegan Soups and Hearty Stews for All Seasons, by Nava Atlas

For success with this soup which is creamy and juicy, with a hint of ginger don't settle for less than luscious, tree-ripened peaches. Avoid peaches that are bought rock-hard, only to ripen to flavorless mush after several days of waiting.


2-1/2 pounds ripe, juicy peaches, pitted
2 cups peach, pear, or mango nectar
1/2 cup rice milk
1/2 cup Silk creamer
1 tsp vanilla extract
1/2 tsp grated fresh ginger
Dash of ground nutmeg
2 Tbsp crushed fresh mint leaves or 1 mint tea bag
1 to 2 Tbsp maple syrup or agave nectar, or to taste


Dice about 2 cups of the peaches and set aside. Place the rest in a food processor with the nectar. Process until smoothly pureed, then transfer to a serving container.

Stir in the rice milk, creamer, vanilla, and spices.

In a cup, steep the fresh mint leaves or mint tea in about 1/2 cup boiling water for 10 to 15 minutes. Remove the leaves or tea bag and stir the infusion into the serving container.

Stir in the reserved peaches and add syrup to taste. Refrigerate for an hour or two to allow the flavors to blend. Before serving, stir the soup and adjust the consistency with more nectar if too dense.

Yield: 6 servings
Per serving: Calories: 163
Total fat: 3 g
Protein: 2 g
Fiber: 4 g
Carbohydrate: 37 g
Cholesterol: 0 mg
Sodium: 27 mg

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