A creamy, mild soup built on that carton of almondmilk as its base, thickened with rice and brightened with garlic. It's the weeknight version of a French almond soup, ready in under thirty minutes.

Serves 2. 25 minutes, 8 at the stove.

About 320 calories a serving, 5 g protein, 39 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 cloves garlic and finely dice 1/2 medium onion. Heat 2 tablespoons butter in a pot over medium heat until it foams, then add the garlic and onion and cook until soft and starting to turn golden, about 4 minutes.4 min
2. Pour in 4 cups almondmilk and add 1/3 cup rice. Bring to a bare simmer, stirring once. Cover and cook until the rice is soft and begins to break down, about 15 minutes.15 min
3. Taste and season with salt and pepper to your preference. Ladle into bowls and serve.

Note Swap the rice for small pasta if you prefer. Keeps covered in the fridge for three days; reheat gently with a splash of water if the soup has thickened. Serve with crusty bread or a simple green salad on the side.