Radish Vichyssoise

Normally, vichyssoise is based on pureed leeks. This version, as per the title, uses radishes for a nice, slightly turnip-y taste.

Melt a teaspoon and a half of vegan butter (such as Earth Balance) in a saucepan over medium-high heat - or, if you used up the last of your 'butter' last night like I did and forgot to buy more, coat the pan with cooking spray!

Add 3/4 cup thinly sliced onion and saute 5 minutes. Add 3/4 pound baking potato, peeled and cut into 1-inch pieces, and 10 radishes, each cut in half (about 1/2 a pound total).

Pour in 1 and 1/2 cups vegetable broth and 1 cup plain soy milk (such as Silk). Bring to a boil, then cover, reduce heat and simmer for 15 minutes.

Let cool for 10 minutes before transferring to a blender; puree until smooth. Pour into a bowl and cover and chill for at least 2 hours.

Stir in 6 tablespoons vegan sour cream (such as Tofutti), 1/2 tsp. salt, 1/8 tsp. black pepper (use white pepper if you prefer), and a dash of nutmeg, stirring well with a whisk. Return to the fridge and chill for at least another 4 hours, or up to overnight.

Sprinkle with 2 tablespoons of chopped chives just before serving. 3/4 cup is 120 calories, and you'll have about 6 servings. Garnish with thinly sliced radishes, if you like.

Cost:
onion $1.11
radishes $1.49
baking potato $0.57
vegetable broth $2.69
chives $2.49