It is a starter that feels great, especially during cold days. In fact, if you have to cook for New Year’s Eve, this soup can serve as a vegan starter. And if you are not passionate about almonds, you can always resort to the chestnut cream

Sopa de almendras vegana

  • 1 liter vegetable broth
  • 200 gr of ground raw almonds
  • 200 gr. leek (white part)
  • 1 clove of garlic
  • 30 gr oil
  • Salt
  • Pepper
  • Nutmeg
  • Almedra laminated or on sticks to decorate.
  1. Clean the leek and cut it into slices, and mince the garlic clove.
  2. We heat a large pot. When hot, add the oil and fry the leek with the garlic over medium heat, stirring constantly to prevent the vegetables from burning.
  3. When the leek and garlic are golden, we add the broth and the raw almonds. Cover and let boil for about 10 minutes.
  4. After 10 minutes, remove the pot from the heat. Add the salt, pepper and nutmeg to taste and grind.
  5. Toast some almond flakes or sticks in a pan.
  6. < li class="instruction" itemprop="recipeInstructions">We serve the soup hot with toasted almonds on top.

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