Nava Atlas' Vegan Puree of Spring Greens Soup

Recipe for Nava Atlas' Vegan Puree of Spring Greens Soup = an intense blend of Asian greens, spinach, lettuce, and parsley.

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, keaves coarsely chopped (see note below)
8 to 10 ounces fresh spinach, well washed and stemmed
2 heads green lettuce, coarsely chopped
1/2 to 1 cup parsley leaves
1 to 2 cups rice milk, or as needed
salt and freshly ground black pepper to taste
Silk brand soy creamer for garnish, optional

Heat the oil in a large soup pot. Add the onion, and saute until translucent. Add the garlic and continue to saute 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 ad 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.
Note:
For Asian greens, you can use a small or regular bunch of baby bok choy, tatsoi, or mizuna.
Per Serving:
128 Calories; 5g Total Fat; 4g Protein; 3g Fiber; 18g Carbohydrate; 0 mg Cholesterol; 107 mg Sodium.