Vegetable and Almond Soup

Vegetable and Almond Soup

4.3 10 ratings

Prep. 10min

Total 45min

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...

Chickpea soup with spinach

40min

Vegetable Oat Bake

1 h 15min

Chickpea Soup (Revithia)

1 h 40min

Cauliflower Rice Pilaf with Sweet Potato

40min

Cauliflower and Black Bean Balls

1 h 10min

Mushroom Stroganoff with Parsnip and Leek Purée

1 h 15min

Lupini Cheese

2 h 45min

Warm Salad with Lentils, Cauliflower and Beans

30min

Quinoa Broth

35min

Aubergine and Almond Dip

20min

Lentil Soup with Bulgur Dumplings

1 h 40min

Spinach, Chickpea and New Potato Soup

35min