Roasted Garlic Almond Soup

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Roasted Garlic Almond Soup

Source: Vibrant Life

 

5 cloves garlic

water

3 potatoes (peeled, cooked, and mashed)

5 slices sourdough bread (crusts removed)

1 T. extra virgin olive oil

1 cup milk alternative

1 cup blanched almonds

2 cups water with 2 t. McKay's Chicken-style Seasoning

salt to taste

a small bunch of green grapes, quartered

a few springs of fresh marjoram, chopped

 

Preheat oven to 400ºF. Bake garlic cloves 20 minutes or until soft. Boil and

mash potatoes. Break bread into small pieces, drizzle with olive oil, and

soak in milk alternative. Using a food processor, blend almonds until fine

and almost stuck to the sides of the bowl. Add soaked bread, mashed

potatoes, and the soft inside of the roasted garlic; add a little water and

blend. In a medium-sized pan, combine puree and seasoned water. Salt to

taste. Heat to serve. Garnish with quartered green grapes mixed with chopped

marjoram on top.

 

Servings: 6. Calories per serving: 283; protein: 10 grams; carbohydrate: 33

grams; fat: 14 grams; cholesterol: 2 milligrams; fiber: 4 grams.

 

 

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