Creamy Almond Soup

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Vanessa Croessmann.

INGREDIENTS

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For soup

• 1 small yellow onion
• 2 cloves garlic
• 1 small head Cauliflower roughly (270g)
• 1 tsp olive oil
• 4 cups vegetable broth, divided, you can make your own with the NutraMilk.
• 2 tbsp. almond butter made with the NutraMilk
• 2 cups cannellini beans soaked and cooked or rinsed and drained from a can
• 2 cups almond milk made with the NutraMilk
• ¼ cups sliced almonds for garnish (optional)
• salt and pepper
• Parsley for garnish

INSTRUCTIONS

• Making almond butter
  • Place almond and salt in the NutraMilk container.
  • Press Butter cycle, set for 12-13 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Making fresh almond milk
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Dice the onions, mince the garlic and chop the cauliflower into florets. Heat the olive oil in a pot over medium-high heat and add the diced onion. Cook the onion for 5 to 7 minutes until they begin to become translucent. Add the garlic and cauliflower florets and cook for 4 to 5 minutes until the garlic becomes fragrant.
• Add 3 cups (720 ml) of vegetable broth to the pot. Whisk the remaining cup (240 ml) of broth with the almond butter to make a paste before adding it to the pot along with the beans. Cook for 10 minutes until the cauliflower is tender.
• Puree the soup using the NutraMilk or an immersion blender. Return the soup to the pot and add the almond milk. Bring the soup to another boil. Once the soup is boiling, reduce the heat and simmer for 5 minutes.

• While the soup is cooking, dry roast the sliced almonds in a pan over medium-high heat, stirring constantly until the almonds are lightly browned. The almonds will burn very easily, so watch them carefully.
• Season the soup with more salt and pepper to taste. Serve the soup with sliced or chopped almonds and parsley.