Vegan almond soup with grapes and rye bread
Experience a creamy and delicious Vegan Almond Soup with Grapes and Rye Bread. Made with olive oil, garlic, almond goodness, and a hint of sweetness from grapes, this wholesome recipe is the perfect blend of flavors and textures. Easy to prepare and healthy too!
Cook time 10 min
Prep time 15 min
Ingredients:
4 tbsp olive oil2 garlic cloves
1 tsp salt
1 cup almonds
1.75 cups water
1 slice rye bread
12 grapes
This vegan almond soup with grapes and rye bread is a delightful and healthy dish perfect for those looking to enjoy a plant-based meal. The creamy almond base combined with the sweetness of grapes and the hearty texture of rye bread creates a satisfying and unique flavor profile. Follow this simple recipe to create a comforting bowl of soup that's sure to impress.
Instructions:
- If your almonds are not already blanched, bring a pot of water to a boil. Add the almonds and let them boil for about 1-2 minutes. Drain the almonds and rinse them with cold water to cool them down. Gently squeeze each almond to remove the skins.
- Place the blanched almonds in a bowl and cover them with water. Let them soak for at least 1-2 hours or overnight if possible. This will make them softer and easier to blend.
- Tear the rye bread into small pieces and set aside.
- In a small skillet, heat 2 tablespoons of the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and slightly golden. Be careful not to burn the garlic. Remove from heat and set aside.
- In a blender, combine the soaked almonds (drain them if they've been soaking in water), sautéed garlic with olive oil, salt, torn rye bread, and 1.75 cups of fresh water.
- Blend on high speed until smooth and creamy. If the mixture is too thick, you can add extra water a little at a time until you reach your desired consistency.
- Pour the blended mixture into a large bowl or container. Cover and refrigerate for at least 2 hours to let the flavors meld and to chill the soup.
- While the soup is chilling, wash the grapes thoroughly. Cut each grape in half and remove any seeds. Set aside.
- Before serving, give the soup a good stir. Ladle the chilled almond soup into bowls.
- Drizzle each bowl of soup with a little bit of the remaining olive oil for a finishing touch.
- Scatter the halved grapes over the soup, distributing them evenly across the bowls.
- Serve immediately with extra rye bread on the side if desired.
Tips:
- Soak the almonds overnight for a smoother texture.
- Use fresh, high-quality grapes for the best flavor.
- Toast the rye bread slices for added crunch and depth of flavor.
- Adjust the garlic to your taste preference if you like a more subtle garlic flavor.
- Blend the soup thoroughly to achieve a creamy consistency.
With its creamy almond base, sweet grapes, and hearty rye bread, this vegan almond soup offers a delightful combination of flavors and textures that will surely please your taste buds. This recipe is not only delicious but also packed with nutrients, making it a wonderful addition to any meal plan. Enjoy this wholesome, plant-based dish as a starter or a light meal, and savor the unique taste of this vegan almond soup.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 6g
Carbohydrates 24g
Fiber 4.17g
Sugar 16g
Fat 22g
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