Courgette & Almond Soup

Courgette & Almond Soup

This is a wonderful combination that is a great option for a dinner party, a very simple, a winner all round.
4 from 12 votes
Course Soup
Cuisine Plant-Based


  • 1 tbsp olive oil
  • 1-2 Onions thinly sliced
  • 3 garlic cloves finely chopped
  • 2-3 courgettes cut into chunks
  • ½ tin cannellini beans or other bean such as chickpeas
  • 500 ml vegetable stock
  • 50 g blanched almonds or pine nuts
  • 25 g butter optional
  • Salt and white pepper
  • Handful Chives chopped


  • Heat the oil in a large pan over medium heat. Add the onion and sauté gently for 2 minutes. Add the garlic and sauté for a further minute.
  • Stir the courgette and cannellini beans into the mixture, then reduce the heat, cover the pan and allow the vegetables to cook for 5 minutes.
  • In a second saucepan, bring the vegetable stock to the boil.
  • Pour the boiling stock over the courgette mixture, Add the almonds. Cover with a lid and bring back to the boil. season with sea salt and white pepper, then simmer for 5-10 minutes or until the vegetables are cooked through.
  • Remove from the heat and blend to a smooth consistency using a hand blender or a food processor. Add the butter and check the seasoning.
  • Serve immediately.

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