Courgette and Almond Soup - 25/03/2013
(serves 4)

Courgette and Almond Soup

As everything is looking slightly more green outside now we thought we would continue the theme with a wonderful light soup for our April recipe... it's tried, tested and yummy :-


50g (2oz) butter 1 medium onion, peeled and chopped
1 medium potato, peeled and chopped
600ml (1 pint) vegetable stock, chilled
3 courgettes, finely chopped
25g (1oz) ground almonds
125ml (4 fl oz) double cream, plus extra to serve (optional)
125ml (4fl oz) milk
Salt and freshly ground black pepper
Toasted flaked almonds to serve


  1. Melt the butter in a large pan then add the onion and potato and cook over a very low heat for 5 minutes
  2. Add the stock and bring to the boil, then reduce the heat and simmer for 20 minutes, or until the potato is cooked
  3. Add the courgettes, bring back to the boil and simmer for 5 minutes
  4. As soon as the courgettes are cooked, remove the pan from the heat and stir in the ground almonds, cream and milk
  5. Purée in a blender, then reheat gently and season to taste
  6. Serve topped with a few toasted flaked almonds and a swirl of cream (optional)



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