Creamy Spinach Almond Soup Recipe

About this recipe

A rich and velvety spinach soup with a hint of sherry and a delightful crunch of almonds, perfect for a diabetic-friendly dinner.

Ingredients

• 100 g Kale Leaf
• 100 g Sambar Onion Peeled
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 250 ml Coco Mama Coconut Milk
• 200 g Livyor Raw Sunflower Seeds
• 100 g Milky Mist Cooking Unsalted Butter
• 5 kg Organic Tattva Whole Wheat Flour Chakki Atta
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 100 g Everest White Pepper
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Heat 2 tablespoons of unsalted butter in a skillet over medium heat. Add 1 finely chopped onion and sauté until tender, about 5 minutes. Remove the onion with a slotted spoon and set aside.
2. 2. In the same skillet, stir in 3 tablespoons of whole wheat flour and cook for 1-2 minutes until lightly golden. Gradually whisk in 2 cups of unsweetened almond milk, ensuring no lumps remain.
3. 3. In a blender, puree 2 cups of cooked kale until smooth. Add this mixture to the skillet and stir well.
4. 4. Season the soup with 1/2 teaspoon of salt and freshly ground white pepper to taste. Stir in 2 cups of coconut milk and mix thoroughly.
5. 5. Heat the soup gently over low heat until it is just simmering. Stir in 1/4 cup of apple cider vinegar and cook for another 2 minutes, ensuring the flavors meld together.
6. 6. Ladle the soup into bowls and sprinkle each serving with 8 tablespoons of sunflower seeds for a crunchy garnish. Serve warm.