Carrot and Almond Soup (Gillian McKeith)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 112.3
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 51.1 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.3 g
- Protein: 3.9 g
View full nutritional breakdown of Carrot and Almond Soup (Gillian McKeith) calories by ingredient
Number of Servings: 9
Ingredients
-
2 Onions, peeled and chopped (approx 280g)
2 Garlic Cloves, peeled and chopped
6 Carrots, peeled and sliced (approx 538g)
2 Celery Stalks, trimmed and chopped (approx 82g)
1 Tbsp Vegetable Bouillon Powder (approx 10g)
2-3 Tbsp Chopped Fresh Coriander, stalks reserved
2-3 Tbsp Chopped Fresh Parsley, stalks reserved
100g Ground Almonds
1.25 litres of Boiling Water
In addition to GM's recipe I add:
Salt and Pepper to taste
Directions
1. Place Onions, Garlic, Carrots and Celery into a large pan. Add 1.25 litres of boiling water and the bouillon powder. Bring back to the boil and add the herb stalks.
2. Simmer for approx 30 minutes or until the vegetables are tender.
3. Remove from the heat, remove herb stalks (by sieving and reserving all stock)
4. Blend vegetables in food processor to a soup like consistency.
5. Return to the pan and add the almonds plus seasoning if required and reheat.
6. Serve and garnish with the coriander and parsley.
Serving Size: Makes 9 x 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user BOARDBABE1973.
2. Simmer for approx 30 minutes or until the vegetables are tender.
3. Remove from the heat, remove herb stalks (by sieving and reserving all stock)
4. Blend vegetables in food processor to a soup like consistency.
5. Return to the pan and add the almonds plus seasoning if required and reheat.
6. Serve and garnish with the coriander and parsley.
Serving Size: Makes 9 x 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user BOARDBABE1973.