Vegan Almond Soup

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 tsp or 6g

• Almonds

  Nuts, raw

  1 cup, whole or 143g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Rye bread

  2 slice, thin or 50g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  12 grapes or 59g

Directions

1. In a saucepan, gently heat the olive oil with the smashed garlic cloves and salt, stirring until fragrant.
2. Add the almonds, stir into the oil, and add the water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
3. Toast the slice of rye bread and set aside to cool.
4. After simmering the almonds for 5 minutes, blend the soup in a powerful blender until smooth, in batches if needed. Return the soup to the saucepan and add water to achieve the desired consistency.
5. Cut the toasted rye bread into rough squares and process into crumbs in a food processor.
6. Serve the soup sprinkled with rye crumbs, chopped grapes, and a drizzle of olive oil.

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