- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 3 cups water with 2 vegetable bouillon cubes
- 2 large potatoes, peeled and diced
- 1 bunch Asian greens, any variety, thick midribs trimmed, leaves coarsely chopped (see Note)
- 8 to 10 ounces fresh spinach, well washed and stemmed
- 2 heads green lettuce, coarsely chopped
- ½ to 1 cup parsley leaves
- 1 to 2 cups rice milk, or as needed
- Salt and freshly ground pepper to taste
- Silk creamer for garnish, optional
- Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the water with bouillon cubes and the potatoes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.
- Add the Asian greens and cover. Simmer gently for 5 minutes. Add the spinach leaves and cover; cook just until they wilt down.
- Add the lettuce and parsley and simmer over low heat for 5 minutes, or until all the greens are just tender.
- Puree the mixture in batches until smooth in a food processor. Return to the soup pot and stir in enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper and serve.
- For an optional, pretty garnish, pour some creamer into a small-spouted pitcher and pour a spiral design onto the top of each serving.
- For Asian greens, you can use a small bunch of regular or baby bok choy, tatsoi, or mizuna.