Almond milk soup with garlic and sage
A creamy, delicate soup built from almond milk, garlic, and sage that comes together in twenty minutes. This shelf holds just one ingredient, so we build dinner from pantry staples around it, making something warming and complete.
About 1120 calories a serving, 80 g protein, 116 g carbohydrate, 39 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 1 pound [454 g] russet potatoes
- for serving crusty bread
From your shelf
- 1 quart [946 ml] organic original unsweetened almond plant-based beverage
Staples
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 small onion
- to taste salt
- to taste pepper
- 1 tablespoon butter
- 1 teaspoon dried sage
- Dice 1 small onion and mince 4 cloves garlic. Heat 3 tablespoons olive oil and 1 tablespoon butter in a large pot over medium heat, then add the onion and cook for 3 minutes, stirring often, until soft. Add the garlic and cook 1 minute more until fragrant.
- Cut 1 pound russet potatoes into 1-inch cubes and add them to the pot with 1 quart almond milk, 1 teaspoon dried sage, and salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 15 minutes until the potatoes are tender.
- With an immersion blender, puree the soup until smooth and creamy, working in batches if needed. Taste and adjust salt and pepper. Ladle into bowls and serve hot with crusty bread torn on the side.
Note Swap dried sage for fresh thyme if you have it. Leftovers keep refrigerated in an airtight container for three days. Serve with torn crusty bread, or stretch it by stirring in an extra half cup of almond milk and serving with salad on the side.
On the label
WATER, GROUND ALMONDS*, CONTAINS 1% OR LESS OF: GELLAN GUM, NATURAL FLAVOR*, RICE STARCH*, SEA SALT, VANILLA EXTRACT*, VITAMIN D2, XANTHAN GUM.
Pacific Foods, plant based milk, serving 240 ml, package 32 fl oz/1 Quart/946 mL. Ingredients as printed on the label.
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Cooks as plant-based meat. Half of it left? Use up the plant-based meat.