Almond milk soup with garlic and pasta
This is a minimal, silky soup that turns a carton of almond milk into dinner when time is short. The almonds and their liquid need nothing but garlic, pasta, and seasoning to become something worth eating on a tired night.
About 620 calories a serving, 20 g protein, 79 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 6 oz [170 g] white fish fillet
- 1 lemon
From your shelf
- 1 carton [946 ml] unsweetened almondmilk
Staples
- 4 oz [115 g] pasta
- 3 cloves garlic
- to taste salt
- to taste pepper
- 1 tablespoon butter
- 1/2 medium onion
- Bring 4 cups of almond milk to a simmer in a large pot with 1/2 diced onion, 3 minced garlic cloves, and a pinch of salt. Let the broth come together for 5 minutes while you prepare the pasta.
- Add 4 oz pasta to the simmering almond milk and cook at a rolling boil until the pasta is nearly tender, about 8 minutes. While the pasta cooks, cut 6 oz fish fillet into bite-sized pieces and squeeze half a lemon over them.
- Slide the fish pieces into the pot when the pasta is almost done; they will cook through in 2 minutes as the broth stays hot. Stir in 1 tablespoon butter and season with salt and fresh pepper to taste. The soup is done when the fish is opaque and flakes easily.
Note Swap the fish for halved cherry tomatoes or white beans if you prefer. Leftovers keep for one day in the fridge but the pasta continues to absorb liquid; reheat gently with a splash of water. Serve in wide bowls with crusty bread and more lemon on the side.
On the label
ORGANIC ALMONDMILK (FILTERED WATER, ORGANIC ALMONDS), ORGANIC LOCUST BEAN GUM, SEA SALT, SUNFLOWER LECITHIN, TRICALCIUM PHOSPHATE, GELLAN GUM, POTASSIUM CITRATE, VITAMIN A PLAMITATE, VITAMIN D2, DL-ALPHA TOCOPHEROL ACETATE (VITAMIN E), VITAMIN B12.
Simple Truth, plant based milk, serving 240 ml, package 0.5 GAL/1.89 L. Ingredients as printed on the label.
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Cooks as almond milk. Half of it left? Use up the almond milk.