The feta in this tasty soup gives it a zing. Perfect for a lazy Sunday lunch with fresh ciabatta or sourdough on the side.
|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|
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- 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.
- Add whole almonds, feta and cold water and bring to the boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
- 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.