Southwest Almond Soup

This soup is spicy, thick, and rich, with a wonderful texture and flavor combination.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 3 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 medium jalapeño pepper, seeded and minced
  • 3 Tbsp. almond flour
  • 1 tsp. ground cumin
  • 5 cups vegetable broth
  • ⅔ cup almond butter
  • ⅓ cup almond milk
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ cup pesto

Directions

  • In large soup pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño; cook and stir for 5 minutes. Add almond flour and cumin; cook for 1 minute. Then beat in broth and simmer for 2 minutes until thickened.
  • Add almond butter, almond milk, salt, and pepper. Simmer for 10 minutes until flavors are blended.
  • Swirl a spoonful of pesto into each bowl before serving.