Courgette! Or zucchini as they say over in 'Murica, they're so versatile, right?
After having walked home in the cold, I figured I would make a small batch of soup for the next couple of days. This recipe is vegan, and topped with dry-roast almonds, it was fantastic, and I had no idea almond and courgette worked so well together! Luckily now I do, and it wont be the last time I pair them together!
Courgette Soup with Roasted Almonds
(Serves 2 as a main)
1 small onion, chopped
1 garlic clove, finely chopped
1-3 green bell pepper, roughly chopped
1 courgette, chopped
250ml (light) soy milk
300ml boiling water
1 heaped tbsp vegetable stock powder, or 1 cube
A handful of almonds
- Have a medium pan over medium high heat and soften the onions for a few minutes, then add the garlic, green pepper and courgette and swirl around for about 5 minutes until the courgette starts to soften.
- Then, add the soy milk, stock, and water and heat until boiling. Use a stick-blender or a food processor and whizz until smooth. Turn the heat down a little.
- Lastly, dry roast the almonds in a small frying pan until darkened. Pour the soup into bowls and garnish with the almonds, and enjoy!
Today, I had the pleasure of going to Tchai Ovna for some delicious vegetarian food with a friend of mine, had it not been for that though, i might have whipped a second batch of this up! Have you every tried soup topped with nuts, discovered any surprisingly good food pairings?
I hope you've had a lovely week so far, and may the weekend be even better!
Inspiration from: Friske Vegetariske Oppskrifter