Almond, Celery and Feta Soup

The feta in this tasty soup gives it a zing. Perfect for a lazy Sunday lunch with fresh ciabatta or sourdough on the side.

Ingredients

2 tsp	Olive oil
10 stalks	Celery (Main)
½ cup	Blanched almonds (Main)
100 g	Feta (Main)
6 cups	Water, cold
2 Tbsp	Lemon juice
1 to taste	Salt & freshly ground pepper
¼ cup	Almond flakes, Toasted

Directions

1. Heat a large saucepan, then add oil and chopped vegetables. Cook over a low heat for 10 minutes, stirring regularly until vegetables begin to soften.
2. Add whole almonds, feta and cold water and bring to the boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
3. Working in batches, blend soup until smooth. Return soup to the pan and reheat gently. Stir in 2 tablespoons of lemon juice and adjust seasoning with salt and pepper to taste. Serve garnished with toasted flaked almonds.