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Spanish Cream of Zucchini Soup with Honey Roasted Almonds

Course Soup
Cuisine Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE CREAM OF ZUCCHINI SOUP

  • 1/4 cup extra virgin olive oil 60 ml
  • 1 large onion
  • 4 cloves garlic
  • 2 large zucchinis
  • 1 large potato
  • 3 cups vegetable broth 700 ml
  • sea salt & black pepper

FOR THE HONEY ROASTED ALMONDS

  • 1 cup raw blanched almonds 130 grams
  • 1 tbsp extra virgin olive oil 15 ml
  • 1 tbsp honey 21 grams
  • sea salt

Instructions

  1. Cut 1 large onion into large chunks, cut 4 cloves garlic in half, cut 2 large zucchinis into 1/2 inch (1.25 cm) rounds and cut 1 large potato into 1 inch (2.50 cm) pieces

  2. Heat a stock pot with a medium-high heat and add in a 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the chopped onion & garlic, mix with the olive oil, after 3 minutes and the onion & garlic are lightly golden fried, add in the chopped potatoes, the pieces of zucchini and 3 cups of vegetable broth, once it comes to a boil, place a lid on the pan and lower the fire to a low-medium heat

  3. Meanwhile, add 1 cup (130 grams) of raw blanched almonds into a bowl, along with 1 tablespoon (15 ml) extra virgin olive oil, 1 tablespoon (21 grams) of honey and season with sea salt, mix together until well combined

  4. Transfer the coated almonds into a baking tray lined with parchment paper (reserve the bowl you mixed the almonds in), make sure they´re all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) for 10 minutes, remove the almonds from the oven, transfer back into the same bowl you mixed them in, give them a quick toss to pick up any left over honey and olive oil that was left in the bowl, add the almonds back into the parchment paper, make sure they´re in a single layer and let them air dry

  5. About 25 minutes after adding the lid on the stock pot, the vegetables should be perfectly cooked, you can pierce one of the potatoes, if it easily goes in, they are ready to go, remove from the heat, transfer the vegetables into a bowl and set aside to cool off, reserve the broth in the stock pot

  6. After 10 to 15 minutes, add the vegetables into a food processor, season with sea salt & black pepper and run the food processor on a low speed, once the veggies come together (about 20 seconds), pour in about 1/2 cup of the reserved vegetable broth, run for 2 to 3 minutes or until you end up with a creamy texture with no lumps, transfer the soup into shallow bowls

  7. Add the honey roasted almonds into a mortar (or food processor) and pound down on the almonds to get small chunks

  8. Add a generous portion of the honey roasted almonds over the soup, enjoy!