Carrot and Almond Soup (Vegan) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a creamy, comforting vegan soup from Dr. Gillian McKeith's You Are What You Eat Cookbook. She says, Carrots are a source of anti-ageing antioxidants, while almonds are a powerhouse of nutrients, including magnesium, which is important for supporting adrenal function. Low levels of magnesium have been associated with nervous tension, so almonds are a natural stress buster. She also suggests subbing a sweet potato for two of the carrots for a change. Ingredients:
2 onions, peeled and chopped |
2 garlic cloves, peeled and chopped |
6 carrots, trimmed, peeled, and sliced |
2 celery ribs, trimmed and chopped |
1 tablespoon wheat-free vegetable bouillon granules |
2 -3 tablespoons chopped fresh cilantro (stalks reserved) |
2 -3 tablespoons chopped fresh parsley (stalks reserved) |
100 g ground almonds |
Directions:
1. Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
2. Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
3. Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
4. Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
5. Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.
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