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Almond, Cardamom and Courgette Soup

Cook Time 20 minutes
Servings 4


  • 2 tbsp olive oil
  • 700 g courgette zucchini with skin on sliced thinly
  • 2 onions thinly sliced
  • 2 garlic cloves thinly sliced
  • 700 ml water or stock
  • Ground black pepper
  • 4 tbsp ground almonds
  • 1/2 tsp ground cardamom or to taste
  • 50 ml diary free milk or single cream if not vegan
  • Salt


  • 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.