The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

This soup is deliciously creamy and flavorful and a powerhouse of nutrients as well. Made with soup staples such as onions, celery and carrots -with some added spinach to get your nutritious greens in. Chickpeas and quinoa add fiber and a good source of protein, along with fresh almond milk that adds flavor, creaminess as well as vitamin E and other important vitamins and minerals. Oh yes! And loads of garlic with all its compounds and medicinal properties which makes this an excellent soup to enjoy when you are starting to feel sick.


  • 1 medium onion (diced)
  • 1 carrot (diced)
  • 1 stalk celery (sliced)
  • 6 cloves garlic (minced (or more))
  • 1 cup dry quinoa
  • 1/2 tsp fennel seeds
  • 2 tsp dry basil
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. nutritional yeast
  • 1 15 oz can chickpeas (rinsed and drained)
  • 1 28 oz can of crushed tomatoes
  • 6 cups vegetable broth
  • 2-3 cups almond milk, cashew milk or coconut milk made with the NutraMilk
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 2–3 cups spinach

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.

  • In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened.
  • Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.

  • Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.
  • Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes.
  • Stir in spinach and allow to wilt before giving a final stir, then serve as desired.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Plant Based RD.