Ingredients
2 Onions Peeled and Chopped
1 Garlic Bulb with individual cloves peeled
6 large Carrots peeled and sliced
2 Celery Stalks trimmed and chopped
1 Vegetable Bullion Cube
approx 2-3 Tbsp of both Parsley and Coriander Stalks
5 Ounces of Raw whole Almonds.
Preparation
Place the onions, garlic, carrot and celery, herb stalk and bouillon cube in a large saucepan. Add 5.5 cups hot water and bring to boil.
Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
Seperately grind the Almonds in a food processor until fine.
Remove from the heat and allow to cool slightly. Strain, reserving the stock. Blend the vegetables in a food processor or with a hand held blender until smooth.
Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
