Carrot and Almond Soup (Vegan)

Recipe by Prose
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
  • Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
  • Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
  • Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
  • Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.
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