Creamy Almond & Herb Soup (Serves 8)
3/4 cup slivered almonds, roasted*, plus 2 tablespoons for garnish
6 cups low-sodium vegetable broth, divided
3 cups packed fresh cilantro, divided, plus a few sprigs for garnish
2 cups packed fresh parsley, divided
1 cup almond milk
1 tablespoon fresh oregano leaves
1 tablespoon fresh marjoram leaves
Grind 3/4 cup almonds finely in a food processor or blender.
Add 2 cups broth, 1 and 1/2 cups cilantro, 1 cup parsley and almond milk; blend until smooth.
Transfer mixture to a medium pot, and gradually stir in remaining 4 cups broth. Simmer over low heat for 20 minutes.
Transfer 1 cup soup, remaining cilantro and parsley, and oregano and marjoram to blender; puree until smooth. Whisk puree into soup in pan.
Simmer just until warm throughout, about 3 minutes.
Divide among bowls and serve, garnishing each bowl with a few slivered almonds and a cilantro sprig.
*To roast whole, slivered, chopped or sliced almonds: Spread in an un-greased baking pan. Place in a 350F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning.
Note that almonds will continue to roast slightly after removing from oven.