Vegetable and Almond Soup

Vegetable and Almond Soup

4.3 11 ratings

Prep. 10 min

Total 45 min

8 portions

Ingredients

brown rice
50 g
blanched almonds
100 g
leeks sliced
100 g
tinned chopped tomatoes
100 g
olive oil
30 g
courgettes diced (1 cm)
250 g
pumpkin flesh diced (0.5 cm)
200 g
carrots diced (1 cm)
100 g
water
1100 g
vegetable stock paste
1 tsp
1 vegetable stock cube (for 0.5 l)
fine sea salt
1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 4 g

Calories 632 kJ / 151 kcal

Fat 11 g

Carbohydrates 8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

You might also like...

Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

12 h 20 min

Mediterranean Pearl Barley Risotto

1 h

Iranian Vegetable Stew

1 h 30 min

Garlic and White Bean Stew

50 min

Potato and Vegetable Salad with Chicken

1 h 15 min

Swiss Chard, Chickpea and Tamarind Stew

45 min

Pearl Barley and White Bean Stew

1 h

Ricotta, Mint and Courgette Lasagne

2 h

Prawn and Cucumber Salad

55 min

Curried Rhubarb and Lentil Soup

1 h 20 min

Asparagus and Mango Salad

35 min

Banana and Rye Breakfast Flatbreads

1 h 35 min