Almond Soup

A creamy vegetarian soup made with toasted almonds and garlic, served with golden homemade parsley croutons.

Vegetarian Soup Quick Almonds Starter

Estimated Nutrition

Calories

1152.4

kcal / serving

1152.4 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

105.1g

per serving

105.1 g total

Protein

24.5g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

GrainsCereals

slices

White Bread

crusts removed, cut into cubes

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

crushed

Almond

whole, toasted, and finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped fresh

OilsFats

Olive Oil

Method

Sauté the garlic until softened.

Add vegetable stock, double cream, and almonds, then simmer for five minutes.

Blend the mixture with a hand blender and pour into a bowl.

Melt butter in a small saucepan over medium heat.

Heat olive oil in a frying pan and add bread cubes.

Fry bread gently until golden on all sides.

Season croutons with salt and pepper and sprinkle with parsley.

Serve the soup topped with the prepared croutons.