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.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker.


For almond milk

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

For soup

  • 2 large red bell peppers (left whole)
  • 3 cloves garlic
  • 1/2 large yellow onion
  • 1 28-ounce can crushed or peeled tomatoes in juices
  • 3-4 Tbsp. tomato paste
  • 3/4 cup almond milk made with the NutraMilk
  • 1 cup low-sodium veggie broth
  • 1 1/2 Tbsp. dried dill
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. coconut sugar (or stevia to taste) optional*
  • Sea salt and black pepper

* Leave out if on a paleo, keto or whole 30 diet.


For almond Milk

  • 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.
  • Preheat oven to 350 degrees F (176 C).
  • Place bell peppers, onion and garlic on a baking sheet, drizzle with olive oil, add a pinch of sea salt, black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender and lightly browned.
  • In a large pot over medium to medium-high heat, add canned tomatoes, veggie broth, tomato paste and the roasted veggies. Add dill and another pinch of salt and pepper.
  • Reduce heat and simmer for 10 minutes. Then use an immersion blender or the NutraMilk to puree your soup (leave some whole veggies if you prefer more texture).
  • Return to pot and add the almond milk.
  • Cook for 5-10 minutes more on medium to medium-low heat and serve warm.
  • Optional garnishes: pesto, dill, oregano, parsley, roasted red pepper flakes, vegan parmesan cheese, basil, garlic croutons. Will keep in the fridge for several days. Enjoy!