Vegetable and Almond Soup

Vegetable and Almond Soup

4.3 10 ratings

Prep. 10 min

Total 45 min

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

Nutrition per 1 portion

Calories 151 kcal / 632 kJ

Protein 4 g

Fat 11 g

Carbohydrates 8 g

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Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

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