Vegetable and almond cream soup

Ingredients for 4 servings:

• 150 g carrot(s)
• 170 g bell pepper(s), red
• 25 g celeriac
• 80 g baby spinach
• 1 large garlic clove(s)
• 500 ml almond milk (almond drink), unsweetened
• 1 tsp, heaped salt
• 1 tsp, levelled curry powder, mild
• 1 tsp, levelled black pepper, ground
• 2 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, alkaline

Peel the carrots and cut into small pieces. Wash and chop the bell pepper. Cut the celeriac into small pieces. Place all the vegetables in a saucepan and add the almond milk and spices. Then bring to a boil with the lid on and simmer until everything is soft (caution: the almond milk can cause foaming and boiling over at the beginning). When the vegetables are soft after about 10 minutes (depending on how small the vegetables were chopped), mix everything well with an immersion blender in the pan until a creamy consistency is achieved. Then add the lemon juice and season to taste. Tip: For making almond milk, see the recipe “Basic Recipe for Raw Nut Milk and Raw Nut Flour.”