Carrot and Almond Soup
A community recipe by lilajessieNot tested or verified by Nigella.com
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Place onions, garlic, carrots and celery in a large saucepan. Add 1.25 litres of boiling water and stock powder. Bring to the boil with herb stalks. Lower the heat and simmer for 30 mins or until veg is tender Remove from the heat and remove herb stalks. Blend with a stick blender and add ground almonds. you may need to add extra water if it is too thick. Serve sprinkled with chopped coriander and parsley.
Place onions, garlic, carrots and celery in a large saucepan. Add 1.25 litres of boiling water and stock powder. Bring to the boil with herb stalks. Lower the heat and simmer for 30 mins or until veg is tender Remove from the heat and remove herb stalks. Blend with a stick blender and add almond meal. you may need to add extra water if it is too thick. Serve sprinkled with chopped coriander and parsley.
Introduction
This recipe comes from Gillian McKeith
This recipe comes from Gillian McKeith
Ingredients
Serves: 8
Metric
Cups
- 2 onions (peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 6 carrots (peeled and chopped)
- 2 sticks celery (trimmed and chopped)
- 1 tablespoon vegetable stock powder
- 3 tablespoons fresh coriander (stalks reserved)
- 3 tablespoons fresh parsley (stalks reserved)
- 100 grams ground almonds
- 2 onions (peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 6 carrots (peeled and chopped)
- 2 sticks celery (trimmed and chopped)
- 1 tablespoon vegetable broth powder
- 3 tablespoons cilantro (stalks reserved)
- 3 tablespoons fresh parsley (stalks reserved)
- 3½ ounces almond meal
Method
Carrot and Almond Soup is a community recipe submitted by lilajessie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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