Chilled Strawberry Almond Butter Soup

Ingredients

• Strawberries

  Raw

  4 cup, whole or 576g

• Almond milk

  Plain

  ¼ cup or 60g

• Almond butter

  Nuts, plain, without salt added

  2 tbsp or 32g

• Vanilla extract

  ¼ tsp or 1g

• Raw Agave Nectar

  365 Everyday Value

  2 tbsp or 42g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

Directions

1. Remove green stems off strawberries and rinse well.
2. In a blender, add almond milk. Next, add in trimmed strawberries, vanilla extract, and almond butter. Starting on lowest speed, blend until it comes together. Turn up the speed gradually and blend until as smooth as your blender will make it.
3. Taste test and add of agave. Blend again to combine. [If your blender does not puree the seeds, you can pour the soup through a fine strainer.]
4. With blender cover on, place blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill in a container in the freezer to speed things up. Serves 2 or 3 cups. Keeps in the fridge for 1 day.

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