Smokey Swiss Spinach and Almond Soup
Third cheesy recipe in a row?? I promise I’ve eaten things other than dairy lately. Even if you don’t count Easter candy. In fact, Friday’s recipe will be vegan and packed full of fruit. But today, it’s all about cheese. I had a soup like this a long time ago and crave it all the time. At this point, I don’t even remember where I got it from, but I know that it was topped with slivered almonds and loaded with spinach.
I imagine this is true for most people, but I absolutely hated Swiss cheese when I was younger. I’m not sure at what point this changed, but now I can’t get enough. All melty in a grilled cheese, on a veggie burger with sauteed mushrooms – I want it all the time! If you’re still not a fan of Swiss (I know you will be one day!), I’d suggest swapping it out for Gouda and skipping the liquid smoke. This is more of an appetizer or on-the-side kind of soup, not a full meal. If you want to bulk it up and eat it like a meal, I suggest adding white beans or chickpeas, some cooked sliced carrots, and maybe even some broccoli.
See that tasty looking loaf of whole grain bread in the background? Don’t be fooled. I accidentally quadrupled the amount of yeast and it tasted like poison. I’ve since remade the bread and, with the appropriate amount of yeast, it was amazing and came together in just one hour. I’ll definitely be posting this bread later – it looks so pretty and tastes soooo good! I wanted to make it one more time first though, probably so I can feel redeemed and not like a total bread failure
Do you also see that adorable Dusseldorf mustard in the beer mug jar? It’s amazing. I bought it on impulse from the international food section of my grocery store because of the cute jar, but it is no joke the best mustard I’ve ever had. Which is saying something, because I love mustard. I highly recommend you seek it out and give it a try if you have never tried it!
- 5 tbsp flour
- 4 c unsweetened almond milk (or other milk choice)
- 1 tsp garlic powder
- 4 tsp Dusseldorf mustard (or Dijon)
- 3 Laughing Cow Light Swiss wedges
- 5 oz Swiss cheese (or light Swiss cheese)
- ½ tsp liquid smoke
- salt and pepper to taste
- 3 – 4 big handfuls of spinach
- 4 tbsp almond slivers
- Toast the flour in a dry, medium-sized sauce pan for ~ 5 minutes. You want the flour to darken slightly and smell a little nutty. This will help develop flavor and make the flour thirstier.
- Slowly add the almond milk, whisking as you add to avoid lumps. Add the garlic and mustard and bring to an almost-boil over medium high heat.
- When the soup is almost your desired thickness, melt the cheeses into the milk and add the liquid smoke. Taste and add salt and pepper.
- Roughly chop the spinach and stir into the soup. Reduce heat and cook 5 – 10 minutes longer to wilt the spinach.
- Serve and top with almonds.