Roasted Almond Vegetable Soup

Ingredients

• 180 g raw almonds
• 90 g carrots
• 60 g celery
• 60 g yellow onion
• 10 g garlic
• 90 g vegetable broth

Steps

1. Toast almonds at 180 °C (177 °C (350 °F)) until golden.
2. Sauté onion, garlic, carrots, and celery in a pot.
3. Pour in vegetable broth and simmer until vegetables soften.
4. Blend toasted almonds and vegetables until smooth.
5. Ladle into bowls and serve warm.

Per serving

285 kcal · protein 10.3 g · carbs 14 g · fat 23.1 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: nuts

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.