Almond, Cardamom and Courgette Soup
Servings 4
Ingredients
- 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
Instructions
- 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.
Notes
For a thinner soup add in more stock.