Green bean and almond soup.

So, this soup has become a staple in our house, not only because it is so easy to make but because it is so, so, so unexpectedly delicious. I wouldn't believe that the ingredients that the recipe uses could create such a flavorful plate, yet when I tried it out the result was so good.
Another thing: if you're looking for nutritious but "attractive" nutritious meals for your kids, this is one of those. You won't believe how the kids love it!
I like to add a scoop of yogurt on top along with some extra olive oil and freshly crushed black pepper..
Recipe as follows:

Green bean and almond soup (adopted by Rose bakery)

serves 6
4 tbs extra virgin olive oil
2 onions, diced
2 sticks celery, diced
2 carrots, diced
1 garlic clove, crushed
1 tsp salt
pinch of ground black pepper
1 tsp caster sugar (optional)
500g green beans, trimmed (I put the frozen french green beans by trader joe's)
about 1 litre (4 cups) vegetable stock or water, enough to cover the vegetables by 3cm
100g (1 cup) ground almonds (I usually ground whatever almonds I have in the pantry)

Heat the oil in a saucepan, and cook the onions, celery, carrots and garlic over a low heat, stirring occasionally, until the vegetables soften and are beginning to turn golden. Add the salt and pepper (and sugar if you wish). Add the beans and stir well for about 5 minutes. Pour in the stock or water- the liquid should cover the vegetables by about 3 cm. Simmer for about 30 minutes till all the vegetables are soft. Add the almonds. Stir well, take off the heat and leave to cool slightly. Transfer to a food processor and liquidize until smooth. If the soup is too thick add a little more stock or water. Taste and season if necessary.


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