Almond, Cardamom and Courgette Soup
Bintu Hardy | Recipes From A Pantry
zucchini with skin on sliced thinly
onions thinly sliced
garlic cloves thinly sliced
water or stock
Ground black pepper
ground cardamom or to taste
diary free milk
or single cream if not vegan
Heat the oil in a soup pot and add in the courgettes, onion and garlic and sauté for about 10 mins until they are soft.
Then add in the stock and black pepper and simmer for 10 mins.
Remove soup from the heat and stir in almonds, cardamom and cream.
Let soup cool then puree with a hand held blender.
Add in salt to taste, warm soup through gently and serve.
For a thinner soup add in more stock.