Chilled Strawberry Almond Butter Soup

Ingredients

• Strawberries

  Raw

  4 cup, whole or 576g

• Almond milk

  Plain

  4 tbsp or 60g

• Almond butter

  Nuts, plain, without salt added

  2 tbsp or 32g

• Vanilla extract

  ¼ tsp or 1g

• Sweetener, syrup, agave

  6 tsp or 54g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

Directions

1. Remove green stems from strawberries and rinse well.
2. In a blender, add almond milk, trimmed strawberries, vanilla extract, and almond butter.
3. Starting on the lowest speed, blend until combined. Gradually increase the speed and blend until as smooth as possible.
4. Taste and adjust agave nectar to your preference. Blend again to combine.
5. If your blender does not fully puree the seeds, you can strain the soup through a fine-mesh strainer.
6. With the blender cover on, place the blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill the soup in a container in the freezer to speed things up.
7. Serve chilled. Keeps in the fridge for 1 day.