Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Minimalist Baker.
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
- 2 large red bell peppers (left whole)
- 3 cloves garlic
- 1/2 large yellow onion
- 1 28-ounce can crushed or peeled tomatoes in juices
- 3-4 Tbsp. tomato paste
- 3/4 cup almond milk made with the NutraMilk
- 1 cup low-sodium veggie broth
- 1 1/2 Tbsp. dried dill
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. coconut sugar (or stevia to taste) optional*
- Sea salt and black pepper
* Leave out if on a paleo, keto or whole 30 diet.
For almond Milk
- Start by making fresh almond milk with the NutraMilk:
- 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.
- Preheat oven to 350 degrees F (176 C).
- Place bell peppers, onion and garlic on a baking sheet, drizzle with olive oil, add a pinch of sea salt, black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender and lightly browned.
- In a large pot over medium to medium-high heat, add canned tomatoes, veggie broth, tomato paste and the roasted veggies. Add dill and another pinch of salt and pepper.
- Reduce heat and simmer for 10 minutes. Then use an immersion blender or the NutraMilk to puree your soup (leave some whole veggies if you prefer more texture).
- Return to pot and add the almond milk.
- Cook for 5-10 minutes more on medium to medium-low heat and serve warm.
- Optional garnishes: pesto, dill, oregano, parsley, roasted red pepper flakes, vegan parmesan cheese, basil, garlic croutons. Will keep in the fridge for several days. Enjoy!