Carrot and Almond Soup

This is my favourite soup recipe which I’m posting for Laura. It comes from Gillian McKeith’s cookbook “You Are What You Eat,” which, actually, there is no point in buying because it only has about three good recipes in it. Though I must admit that those three recipes are AWESOME!

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. 🙂

Carrot and Almond Soup
Serves 4

  • 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
Method:
1. Place the onions, garlic, carrot and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to the boil and add the herbs.

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.

Reheat, then divide between warmed soup bowls and serve garnished with chopped fresh coriander and parsley.

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…
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