This is a thick and nourishing soup - it makes two generous portions. I have tried to convert the ingredients and measurements to US ones as well as European. Soup is a great way to use up slightly tired looking vegetables - like my carrots!
What you'll need for 2 portions
2 large carrots, peeled and chopped
1 large red onion, sliced
couple of cloves of garlic, chopped
2 celery sticks
500g (16oz) chicken stock/broth (I cheat by using a good quality chilled stock. Vegetarians should substitute a vegetable stock)
50g (1.3 oz or half a cup) of ground almonds (almond flour)
200g (6.7 fluid ounces) water
A dessertspoon of olive oil
Fresh ginger, about 2cms (1 inch), peeled and chopped
Teaspoon each of dried cumin, cinnamon and coriander (cilantro). Add more if you like your soups to pack a punch!
How to make it
Warm the olive oil in a pan and add the finely chopped onion so it softens. Throw in the garlic, being careful not to burn it so that the taste becomes unpleasant. Chop, peel and add the celery, ginger and carrots. Then add your dried spices. These will have a little more flavour from gently frying them, rather than throwing them in the stock.You can now add the stock and water, and bring to the boil. Once it's boiling, reduce to simmer for around 25 minutes or until the vegetables are soft.
Use a blender to blend the ingredients and stir in the ground almonds.
Now you have a delicious soup. Garnish with some coriander (cilantro) and pumpskin seeds, and serve with crusty wholemeal bread. No photo of the finished article I'm afraid, but it looks good!
Now go over to Katie's blog, The Mishaps and Mayhem of a Solitary Life, and see what she has rustled up!
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