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

• 200G Natoora Organic British Green Kale
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• NaN Unsweetened Almond Beverage
• - Shayona Masala Cashews
• 200G All Things Butter Unsalted Butter
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 300ml British Creme Fraiche
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

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 beverage, ensuring no lumps remain.
3. 3. In a blender, puree 2 cups of cooked kale with 1 cup of unsweetened almond beverage 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 black pepper to taste. Stir in 1 cup of creme fraiche and mix thoroughly.
5. 5. Heat the soup gently over low heat until it is just simmering. Cook for another 2 minutes, ensuring the flavors meld together.
6. 6. Ladle the soup into bowls and sprinkle each serving with 1 tablespoon of cashews for a crunchy garnish. Serve warm.