African•healthy
Cardamom, Almond and Courgette Soup
A delicate and fragrant courgette soup that is perfect for summer.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1.4 kg courgette (zucchini with skin on sliced thinly)
- 4 onions thinly sliced
- 4 spring onions sliced
- 4 garlic cloves thinly sliced
- 1400 ml filtered water
- Ground black pepper
- 8 tbsp ground almonds
- 1-2 tsp ground cardamom to taste
- 100 ml almond milk (or single cream if not vegan)
- Salt
Instructions
- 1
Heat up the oil in a soup pot and add in the courgettes, onions, spring onions and garlic and sauté for about 10 mins until they are soft.
- 2
Then add in the water and black pepper and simmer for 10 mins.
- 3
Remove the soup from the heat and stir in the ground almonds, cardamom and milk.
- 4
Let the soup cool and then puree with a hand held blender.
- 5
Add in some salt to taste and then warm the soup through gently and serve with some fresh crusty bread.