Carrot And Almond Soup (Vegan)

1. 1

   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.

2. 2

   Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.

3. 3

   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.

4. 4

   Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.

5. 5

   Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.