by Exceedingly Vegan |
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Chop up 500g of courgettes
Finely dice 1 onion
Sauté the onion in some oil, then add 1 tsp of garlic paste
Add the chopped courgettes & sauté for a couple of minutes
Add 500ml of boiling water
Add 1.5 vegetable stock cubes
Add black pepper to taste
Cook for a few minutes until soft
MEANWHILE: Add flaked almonds to pan, season with salt to taste & toast in olive oil until golden brown
When the courgettes are cooked, purée / blend the soup until smooth
Serve with a scoop of soy yoghurt & sprinkle toasted almonds on top
Serve!