Creamy garlic almond soup

0 from 0 votes
Recipe by Damaris Beems Course: Soup, StarterCuisine: Middle Eastsup, Lebanese, Arabic
Servings

4

Preparation

1

hour 

20

minutes
Total time

1

hour 

I don’t know what you’re thinking when you read this, but I immediately thought: ai ai ai, this is probably one of the best soups ever. And that’s exactly what it is. Nothing less. In the restaurant I never make enough of this soup. Guests all want a second serving. If it is up to them of course. It is so surprising. So delicious. The following day you still think about that soup. You even start talking about it. You want to make it yourself. That kind of soup.

Ingredients

  • 2 bulbs garlic

  • 1 onion

  • 5 stems celery

  • 100 gram white almonds

  • 650 ml vegetable broth

  • 150 ml plant based cream

  • bay leaf

  • half bouquet chives

  • 1 pomegranate

  • 2 table spoon slivered almonds

  • salt and white pepper

Cooking time

  • For this soup you have to roast the garlic bulbs first. Then the cloves caramelize and they will soon give off the most delicious taste. You wrap them in aluminum foil and put them in the oven for about an hour at about 200 degrees.
    Meanwhile you can finely chop the onion and the celery stalks. Lightly toast the slivered almonds so that they get a light brown color.
  • When the garlic bulbs have been roasted, let them cool for a while and squeeze the cloves out of their jacket.
    You sauté the onion in a large pan together with the celery. Soft and light brown. Then add the crushed garlic and the vegetable stock. Stir and then add the white almonds. Add the bay leaf and let it simmer for 10 minutes.
  • Puree the soup in a food processor and return it to the pan. Then add the cream and stir. Season with salt and white pepper.
  • When you are going to serve, put the pomegranate seeds, the slivered almonds and the chopped chives on the soup in the bowls.

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