Vegan Almond Soup
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
almonds
16.90 fl oz
vegetable broth
3.53 oz
onion
2 cloves
garlic
2 tbsp
olive oil
2 tbsp
lemon juice
1 tsp
salt
0.5 tsp
black pepper
0.35 oz
fresh parsley
Directions
Step 1
Soak the almonds in water overnight. Drain and rinse.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until golden brown.
Step 3
Add the soaked almonds and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 4
Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, you can use a regular blender, but be careful when blending hot liquids.
Step 5
Stir in the lemon juice, salt, and black pepper. Cook for an additional 5 minutes.
Step 6
Garnish with fresh parsley and serve hot.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0.3528 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.3528 g | 0.42% |
| Vitamin C | 0.1764 mg | 0.2% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 11.025 mg | 2.21% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2205 mg | 1.47% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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