Garlicky almond soup

Garlicky almond soup

Blanched whole almonds add nutty aroma to pan-softened garlic cloves and shallots. Simply blitz with a stick blender or a food processor.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • 2 tbsp olive oil, plus extra for drizzling
  • 2 echalion shallots, thinly sliced
  • 5 clove/s Cooks’ Ingredients Garlic, thinly sliced
  • 100g blanched whole almonds
  • 400g cannellini beans
  • 500ml fresh vegetable stock
  • 30g toasted flaked almonds, to serve
  • Ciabatta, to serve (optional)

Method

  1. Heat the oil in a saucepan over a medium heat and add the shallots. Cook for 4 minutes until they start to soften, then add the garlic. Turn the heat down to low and cook, covered, for 10-12 minutes. Add the almonds and turn the heat up to medium. Stir regularly and cook until some of the almonds start to colour and you can smell them – about 5-8 minutes. Drain and rinse the cannellini beans.

  2. Season and stir, then add the stock and 500ml water. Cook for 10 minutes, then use a stick blender (or transfer to a food processor) to whizz until smooth and creamy. Season, divide between bowls and sprinkle with the toasted flaked almonds. Drizzle over a little olive oil and serve with a slice of warm, buttered ciabatta, if liked.

Cook’s tip

No cannellini beans in the cupboard? If you've got a tin of chickpeas or butter beans, use them instead. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,465kJ/ 354kcals

Fat

27g

Saturated Fat

2.8g

Carbohydrates

12g

Sugars

4g

Fibre

7.7g

Protein

12g

Salt

0.5g

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Overall rating (5/5)

5 out of 5 stars1 rating