Almond Milk Soup
This is a lifesaver for people who suffer from Lactose intolerance. It’s also a
fantastic source of protein & good fat. Once you get the hang of making
your own almond milk, there’s no turning back! This is just one recipe that
uses almond milk and it has the ability to replace regular milk in almost
anything. Start with this soup & then let your imagination run wild!
Ingredients:
•
200g Almonds
•
500ml Water
•
1 Onion
•
10ml Olive oil
•
50ml Dry White Wine
•
1 clove Garlic, Crushed
•
Thyme
•
1 Bay leaf
•
1 Clove
•
Salt
•
Crushed Black Pepper
Method:
•
Soak the almonds overnight in water.
•
Drain the water and in a NutriBullet, pulse the almonds with
water to make a thin paste.
•
Strain the almond milk from the almond meal. (The leftover
crushed Almonds minus the liquid is called almond meal and can be used in other
recipes like gluten-free almond cookies etc)
•
Add a little more water to get the desired consistency for almond milk.
•
In a deep bottomed pan, sauté the garlic in a little olive
oil.
•
Add the onions, bay leaf, clove & thyme and sauté till
onions are translucent.
•
Add the almond milk & bring to a boil. Add the wine.
•
Add salt & pepper.
•
Remove the aromats & serve hot.
•
( If you’re not Lactose intolerant, Parmesan shavings make
for a lovely garnish)