Description
A delicious and creamy vegetable soup topped with spiced almonds for added crunch and flavor.
Ingredients
Scale
- ½ cup almonds
- 1 teaspoon olive oil
- ½ teaspoon chili flakes
- 1 teaspoon smoked paprika
- 2 large zucchinis, sliced
- 1–2 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium onions, chopped
- 1 (15 oz) can white beans, drained
- 1 cup potatoes, diced
- 6 oz dairy-free sour cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until soft and translucent.
- Stir in the garlic and cook for about one minute until fragrant.
- Add the diced potatoes and sliced zucchini. Cook for several minutes so the vegetables begin to soften and absorb flavor.
- Pour in the vegetable broth and add the drained white beans. Bring the mixture to a gentle simmer and cook for about 15–20 minutes, until the potatoes and zucchini are completely tender.
- Stir in the dairy-free sour cream. Using an immersion blender, blend the soup until smooth and creamy. Adjust the thickness by adding additional broth if desired. Season with salt and pepper.
- For the topping, heat olive oil in a small pan. Add the almonds along with the chili flakes and smoked paprika. Toast until golden and fragrant.
- Serve the soup warm topped with the spiced almonds.
Notes
- For a spicier soup, add more chili flakes.
- This recipe can be made in advance and frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg