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®. No strings attached.

Sign up for free More information

Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

You might also like...

Show all

Creamy Pea Soup with Serrano Chips

30 min

Vietnamese Beef Pho

1 h 45 min

Carrot and Ginger Soup

5 min

Reuben's Stew

5 min

Tomato Soup with Burrata

35 min

Jewish Chicken Soup

50 min

Ravioli Broth with Beef

30 min

Pickled Cucumber Soup (Zupa z kiszonych ogórków)

45 min

Vegan Oyster Mushroom Soup

40 min

Express Pho Soup with Spiralized Daikon

50 min

Thai Tomyum Courgetti Soup

45 min

Curried Parsnip and Apple Soup

30 min

Show all