Best 2 Almond Buttermilk Soup Recipes

Indulge in the delightful Almond Buttermilk Soup - a symphony of flavors that dances on your palate. Originating from the vibrant streets of Punjab, India, this creamy and tangy soup is not just a culinary treat but also offers a unique interplay of textures and health benefits. Discover the culinary journey that unfolds with this dish, as we take you through a step-by-step guide to create this delectable soup in the comfort of your own kitchen. Additionally, explore variations like the nutty Almond Date Soup and the refreshing Cucumber Buttermilk Soup, each offering distinct flavor profiles. Dive into this exploration of delectable almond and buttermilk-based soups that promise to tantalize your taste buds and nourish your body.

Here are our top 2 tried and tested recipes!

VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK

Vegan Butternut Squash Soup with Almond Milk image

A rich and savory vegan butternut squash soup recipe to make for lunches during the week or for the beginning of a delicious meal. For an added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well too, but my favorite is butternut. Garnish with fresh parsley.

Provided by Alice

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h18m

Yield 6

Number Of Ingredients 7

Ingredients

3 cloves garlic
2 tablespoons olive oil, plus more for brushing
1 sweet onion, chopped
3 cups peeled and cubed butternut squash
3 cups vegetable broth
salt and ground black pepper to taste
1 cup unsweetened vanilla-flavored almond milk, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut off the top 1/4-inch of the garlic cloves and brush the cut cloves with a small amount of olive oil. Wrap in aluminum foil.
Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
Heat olive oil in a 5-quart pot over medium-high heat. Add garlic and onion; saute until onion is translucent, about 5 minutes. Add butternut squash and broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Remove soup from heat and let cool slightly, about 30 minutes.
Fill blender halfway with soup. Add about 1/2 cup of almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Return soup to the stove over low heat before serving; cook until heated through, about 3 minutes.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 16.4 g, Fat 5.3 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 286.8 mg, Sugar 6.8 g

ALMOND BUTTERMILK SOUP

Almond Buttermilk Soup image

Provided by Molly O'Neill

Categories easy, soups and stews, appetizer

Time 10m

Yield Six servings

Number Of Ingredients 10

Ingredients

1 cup blanched slivered almonds, toasted
1 1/2 cups crustless bread cubes, toasted
2 large cloves garlic, peeled and coarsely chopped
1 1/2 teaspoons grated orange zest
6 cups buttermilk
2 1/2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/4 cup whole cilantro leaves

Steps:

Place the almonds, bread, garlic, orange zest and 1 cup of buttermilk in a blender. Process until smooth. Pour into a bowl and stir in the remaining buttermilk, lemon juice, orange juice, salt and pepper. Refrigerate until cold.
Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and float several cilantro leaves in each one.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 689 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

Use blanched almonds: Blanching almonds removes their skins, resulting in a smoother and more refined soup.
Soak the almonds overnight: Soaking the almonds overnight softens them and makes them easier to blend.
Use a high-powered blender: A high-powered blender is essential for creating a smooth and creamy soup.
Add the buttermilk slowly: Adding the buttermilk slowly helps prevent the soup from curdling.
Season to taste: Season the soup with salt, pepper, and nutmeg to taste.
Garnish with fresh herbs: Garnish the soup with fresh herbs, such as chives, parsley, or dill, for a pop of color and flavor.

Conclusion:

Almond buttermilk soup is a delicious and nutritious soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its smooth and creamy texture and rich almond flavor, this soup is sure to be a hit with your family and friends.