Do you love comforting soup but the weather is way too hot? Try out our light and creamy summer soup, made with the season’s freshest ingredients.
SERVES 4 // COOKING TIME 30 min
2 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
400g baby marrows, chopped
160g asparagus, chopped
2 cups vegetable stock
250 ml double-thick cream
Salt and black pepper
60g blanched almonds, chopped and toasted
1 tsp chopped mint
1. Preheat oven to 160°C.
2. Heat the oil in a pot over medium heat and fry the onion for 10 minutes, until translucent. Add the garlic, baby marrows and asparagus, and fry for 3 minutes, until fragrant.
3. Juice and zest your lemon. Add the stock, cream and lemon juice to the vegetables and bring to the boil. Reduce heat and simmer for 10 minutes, or until the vegetables are cooked through. Blend and season.
4. Combine the almonds, mint and lemon zest, and season.
5. Serve the soup warm with the almond crumble sprinkled on top.