Courgette and red pepper soup with toasted almonds
INGREDIENTS (2 portions):
- 1 red pepper
- 1/2 onion
- 1 courgette
- 2 tsp tomato paste
- 1 tsp mined garlic
- 1 tsp herbs de Provence
- 1 stock cube and/or salt to taste
Toasted almond ingredients:
- Flaked almonds
- Extra virgin olive oil
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!
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