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 |
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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.