Creamy carrot and swede soup with toasted almonds
A quick, delicious soup to warm you up on a cold day. This recipe is packed with vitamins and takes minutes to prepare.
- 225 g of carrot
- 225 g swede note: you could cheat and buy one of those ready to microwave packs of veg, saving yourself loads of time
- 500 ml a2 Whole Cows’ Milk
- 1 vegetable stock cube
- 50 g almond flakes
Toast the flaked almonds by shaking them in a dry pan over a medium-high heat until they just start to colour, then set aside on a plate to cool
Peel, roughly chop and boil the veg until tender or, if you’ve bought the microwave type, cook according to the pack instructions.
Drain as needed and tip the veg into the food processor, along with the a2 Milk and stock cube
Blitz on the highest setting for 2-3 minutes until really nice and smooth
Tip back into your pan and heat through, then serve with a sprinkle of your toasted almonds