When ever I eat this soup I always feel like I’m putting something really nutritious into my body. It tastes sweet and the ground almonds give it a lovely creaminess. Gillian does some messing around with herb stalks but I’m inclined to ignore anything fussy like that. It’s also nice to double the recipe and freeze ahead for ease of access to yummy deliciousness. 🙂
- 2 onions, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 6 carrots, trimmed, peeled and sliced
- 2 celery stalks, trimmed and chopped
- 1 tbsp wheat-free vegetable bouillon powder (I use a stock cube…)
- 2-3 tbsp chopped fresh coriander
- 2-3 tbsp chopped fresh parsley
- 100g ground almonds
2. Lower the heat and simmer for 20 minutes until vegetables are tender when pierced with a knife.
3.Remove from the heat and allow to cool slightly. Strain, reserving the stock. Blend the vegetables with a hand held blender until smooth.
4.Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
What I said earlier about freezing was true – I always made double to freeze – but everyone always eats at least two bowls in one sitting so the next time I make it, I’m going to do it when everyone’s out and not tell anyone what I made…