Courgette and red pepper soup with toasted almonds

INGREDIENTS (2 portions):

Soup ingredients:

• 1 red pepper
• 1/2 onion
• 1 courgette
• 2 tsp tomato paste
• 1 tsp minced garlic
• 1 tsp herbs de Provence
• 1 stock cube and/or salt to taste

Toasted almond ingredients:

• Flaked almonds
• Extra virgin olive oil
• Salt

METHOD:

Finely chop up 1/2 onion and sauté in a large soup pan with bit of oil and 1 tsp of minced garlic.

Chop up 1 red pepper, cube 1 courgette, and all all other ingredients including roughly 300-400ml of boiling water (you might have to add a bit more if the water evaporates too quickly or to adjust taste. Let cook for about 15-20 minutes.

Take a separate pan, heat up some oil and add the almond flakes and some salt. Carefully toast until they get a nice brown colour. Stir all the time on medium heat and make sure it doesn't burn.

When the soup is cooked either blend with a hand blender or pour into a large heat-proof blender and blend together.

Serve with sprinkled toasted almonds on top and some bread on the side if you like. Enjoy!