Creamy Almond & Herb Soup Recipe


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.