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
Instructions
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.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/04/03/smokey-swiss-spinach-and-almond-soup/