Herb and almond soup with cheese muffin loaf
- June 2016
- Serves 4-6 as a lunch or light supper.
- Hands-on time 1 hour, oven time 65-70 min
Enjoy this light almond and fresh herb soup chilled or gently heated and soak it up with a slice of cheesy muffin loaf.
- Vegetarian recipes
- 56g (14.7g saturated)
- 62.3g (7.7g sugars)
If your herbs have tough ends, trim them before adding to the soup in step 4. Chicken stock works well here too, for a non-vegetarian meal.
Make the soup the night before; chill, covered, then either serve chilled or heat gently to warm through first. Don’t overheat the soup or it will lose its colour. The bread is best made and eaten on the day.
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