Ingredients
-
150 g of Spinachthe weight of fresh spinach
-
2 tbsp of Extra Virgin olive oilyou can use half-and-half with ghee
-
1 Onion
-
1/2 clove of Garlic
-
800 ml to 1 liter of Hazelnut milkalmond or cashew milk
-
1 or 2 tbsp Almond butter
-
pinch of Nutmeg
-
to taste Salt
-
to taste Grounded black pepper
Directions
That’s an instant and healthy cream soup. It’s probably the fastest of all the cream soups because spinach only needs to cook for two minutes at most. You can make this soup with fresh or frozen spinach. As always, I make a dairy-free version with nut milk. Almond milk, cashew milk, and hazelnut milk work well for this soup. I also season it at the end with almond butter or cashews.
Bon Appétit!
Today's visits: 1.
Steps
|
1
Done
|
Dice the onion finely and chop the garlic finely. In a saucepan with a thick bottom, heat the oil, add the onion and sauté / stew over low heat for about 10 minutes - until completely soft. The onions should not brown. |
|
2
Done
|
Add the garlic and sauté them together for about 1 minute until fragrant. |
|
3
Done
|
Add 800 ml of nut milk, stir and bring to a boil. Once it boils, add the spinach, bring to a boil again and cook together for about 2 minutes. Then turn it off and let it cool down a bit. |
|
4
Done
|
Add one or two tablespoons of almond butter, grind everything in a blender until a homogeneous light green soup. Add more nut milk, if necessary. Then, season the soup with salt, pepper and nutmeg. |
