Potato almond soup with goat cheese

Potato almond soup with goat cheese

I found more ways to use almonds that don’t involve baking! Check out the almond curry chicken from a couple weeks ago. I’m not sure I’ll ever buy a big bag of almonds again, but this soup had a nice nutty flavor to distinguish it from my usual potato soups.

Ingredients:

  • 1 tbsp vegetable oil

  • 2 tbsp pesto

  • 1 large onion, sliced

  • 2 tsp minced ginger

  • 4 thai red chilis, chopped

  • 1/2 cup slivered almonds

  • 2 tsp Italian seasoning

  • 4 cups vegetable stock

  • 2 cups water

  • 4 medium red potatoes, peeled and diced

  • Salt and pepper to taste

  • 4 oz goat cheese

  • 3 tbsp green onions, diced

Prep:

Soak almonds in warm water for 2 hours. Heat oil and pesto in a skillet. Saute onions until soft, then add the ginger, chilis, and Italian seasoning. Cook for 2 minutes, then add the almonds along with the stock and water. Bring to a boil and add potatoes. Simmer until potatoes are fork-tender. Puree using an immersion blender and season with salt and pepper. Turn off the heat and stir in the goat cheese until melted. Garnish with green onions and serve warm.

Potato almond soup with goat cheese

Potato almond soup with goat cheese