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“A delicious soup inspired by a Dr. Gillian McKeith recipe.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 12 cups onions, chopped (about 3 medium)
  • 6 garlic cloves, minced
  • 4 cups carrots, peeled and chopped
  • 1 12 cups celery, chopped (approx 5 stalks)
  • 8 teaspoons low-sodium vegetable bouillon granules (or enough for 8 cups of water)
  • 1 14 teaspoons cumin
  • 8 cups water
  • 200 g ground almonds
  • black pepper, to taste

Directions

  1. Bring onions, garlic, carrots, celery, stock and water to a boil.
  2. Reduce heat and simmer until vegetables are tender (approx 30 minutes).
  3. Remove from heat, strain vegetables (reserving the stock).
  4. Blend vegetables in a food processor or blender until smooth.
  5. Stir in ground almonds and enough stock to make desired soup consistency.
  6. Add cumin and black pepper.

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