Sweet Penne and Almond Milk Soup

Sweet Penne and Almond Milk Soup

INTRODUCTION

Sweet Penne and Almond Milk Soup is a delightful dish that mixes the sweetness of sugar and almond milk with the satisfying bite of pasta. This soup is not only delicious but also offers several health benefits, making it a great choice for anyone looking to enjoy a lighter meal. With its low calorie and gluten-free attributes, this soup is perfect for those managing their weight or seeking healthier options in their diet.

WHY YOU WILL LOVE THIS RECIPE

One of the best aspects of Sweet Penne and Almond Milk Soup is its versatility in meal preparation. This healthy version can easily be made ahead of time, allowing you to have a nutritious meal ready in mere minutes during your busy week. The choice of almond milk makes it a lighter option that is also diabetic-friendly, catering to those who need to monitor their sugar intake without sacrificing flavor.

HOW TO MAKE Sweet Penne and Almond Milk Soup

EQUIPMENT NEEDED

• Large saucepan
• Skillet or frying pan
• Measuring cups and spoons
• Grater
• Knife and cutting board
• Ladle
• Serving bowls

Ingredients You’ll Need:

• 1 1/8 cups granulated sugar
• 7 oz. pasta, such as mezze penne
• 7 oz. almond milk
• 2 tbsp. candied orange rind
• 1 oz. unsalted butter
• 1 tbsp. powdered sugar
• 2 tsp. cornstarch
• 1 orange
• Shelled pistachios
• Vanilla bean powder
• Salt

STEP-BY-STEP INSTRUCTIONS:

1. Bring 8 1/2 cups water to a boil in a saucepan with 3/4 cup granulated sugar and a pinch of salt. Add the mezze penne and cook for the time indicated on the package. Once cooked, drain the pasta.

2. In a frying pan, melt unsalted butter with the powdered sugar. Once melted, add the cooked pasta, stirring gently to combine and allow the flavors to meld for about 30 seconds.

3. In a separate pan, heat the almond milk. Dissolve cornstarch and 1/4 teaspoon of vanilla bean powder into the almond milk, cooking for 3-4 minutes or until slightly thickened.

4. Grate orange zest from the orange, peel it, remove the pith, and chop the orange flesh into small cubes. Cut the candied orange peel into small pieces.

5. In another pan, combine the remaining granulated sugar with 2 tablespoons of water. Stir over heat until it starts to change color, then add a handful of shelled pistachios and mix for 30-40 seconds.

6. To serve, divide the thick almond milk into bowls, placing the mezze penne on top. Garnish with the orange cubes, candied peel, and caramelized pistachios. Top with freshly grated orange zest and, if desired, some fennel fronds and small meringues.

HOW TO SERVE Sweet Penne and Almond Milk Soup

Sweet Penne and Almond Milk Soup can be enjoyed warm or chilled, depending on your preference. For portion control, serving it in smaller bowls can help prevent overeating while still satisfying your appetite. This soup pairs well with a light arugula salad or slices of whole-grain bread, maintaining a balanced meal that is both healthy and fulfilling.

STORAGE & FREEZING: Sweet Penne and Almond Milk Soup

This soup can be stored in an airtight container in the refrigerator for up to 3 days. If you’re planning to freeze it, store it flat in a freezer-safe bag to save space. When you’re ready to eat, simply thaw it in the fridge overnight and reheat on the stove over low heat, adding a splash of almond milk if needed to restore its creamy texture.

SERVING SUGGESTIONS

To enhance your Sweet Penne and Almond Milk Soup, consider serving it alongside a refreshing green salad sprinkled with nuts and seeds. This not only adds additional nutrients but also makes for a colorful, appetizing meal.

VARIATIONS

• Healthier Version: For a more nutritious twist, substitute half of the granulated sugar with a natural sweetener like stevia or erythritol, maintaining the sweetness while lowering calories.
• High-Protein Version: Add cooked chicken breast or tofu to the soup just before serving to boost its protein content, making it a filling, high-protein meal perfect for muscle recovery.
• Air Fryer Version: Instead of frying the pistachios, try tossing them in a little olive oil and seasoning, then air-frying them for a crunchy and healthy topping that adds texture without extra oil.

FAQs

1. Can I make this soup gluten-free?
Yes! Use gluten-free mezze penne or other gluten-free pasta options to enjoy this dish without gluten.

2. How can I store leftovers of Sweet Penne and Almond Milk Soup?
Store the soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a freezer-safe bag.

3. Is this soup suitable for weight loss?
Absolutely! This soup is lower in calories and utilizes almond milk, making it an excellent option for weight loss while still being nutritious.

4. Can I enhance the fiber content of the recipe?
Yes! You can add vegetables such as spinach or kale to the soup, which will not only increase fiber but also add valuable vitamins and minerals.

MAKE-AHEAD TIPS FOR Sweet Penne and Almond Milk Soup

If you want to save time during the week, this soup is ideal for meal prep. Cook the pasta and prepare the almond milk sauce ahead of time. Store them separately in the fridge, and when you are ready to eat, combine them for a quick, nutritious meal. Ready in less than 10 minutes!

In conclusion, Sweet Penne and Almond Milk Soup is not only a sweet and delicious dish but serves as a healthy, easy-to-prepare option suitable for various dietary needs. Whether you’re looking for a satisfying high protein meal or a low-calorie, diabetic-friendly soup, this recipe pulls it all together. Enjoy your cooking adventure, and feel good about nourishing your body!

Sweet Penne and Almond Milk Soup

A delightful and healthy soup that combines sweet almond milk and mezze penne pasta, perfect for a light meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 240

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 1/8 cups granulated sugar
• 7 oz mezze penne pasta
• 7 oz almond milk
• 2 tbsp candied orange rind
• 1 oz unsalted butter
• 1 tbsp powdered sugar
• 2 tsp cornstarch
• 1 orange for zest and flesh
• shelled pistachios for garnish
• vanilla bean powder
• salt to taste

Method

 

Preparation

1. Bring 8 1/2 cups water to a boil in a saucepan with 3/4 cup granulated sugar and a pinch of salt.
2. Add the mezze penne and cook for the time indicated on the package. Once cooked, drain the pasta.
3. In a frying pan, melt unsalted butter with the powdered sugar. Once melted, add the cooked pasta, stirring gently to combine and allow the flavors to meld for about 30 seconds.
4. In a separate pan, heat the almond milk. Dissolve cornstarch and 1/4 teaspoon of vanilla bean powder into the almond milk, cooking for 3-4 minutes or until slightly thickened.
5. Grate orange zest from the orange, peel it, remove the pith, and chop the orange flesh into small cubes. Cut the candied orange peel into small pieces.
6. In another pan, combine the remaining granulated sugar with 2 tablespoons of water. Stir over heat until it starts to change color, then add a handful of shelled pistachios and mix for 30-40 seconds.

Serving

1. To serve, divide the thick almond milk into bowls, placing the mezze penne on top. Garnish with the orange cubes, candied peel, and caramelized pistachios.
2. Top with freshly grated orange zest and, if desired, some fennel fronds and small meringues.

Notes

This soup can be enjoyed warm or chilled. Store in an airtight container in the refrigerator for up to 3 days. For freezing, store flat in a freezer-safe bag.