Healthy Zucchini Almond Soup

5 from 1 vote

Healthy but it takes rich and nutty and is full of flavour!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 523kcal

Heat 1 tablespoon oil in the bottom of a pot large enough to hold the finished soup.
Add the ¾ cup ground almonds and cook over medium heat until golden brown. Stir often to avoid burning. Tranfers ground almonds to a separate bowl.
Add 1 tablespoon oil to the pot and when hot, fry garlic about 1 minute. Add stock, water, zucchini, saffron and Parmesan rind. Simmer 20 minutes. Remove the Parmesan rind and discard, add the ground almonds and blend soup with a stick blender or in a blender.
Soup can be made upto 3 days ahead and refrigerated until ready to reheat and serve.

Toast almond slices in the bottom of a non-stick pot or skillet. Heat over medium heat and stir frequently til golden brown. This may take 5-7 minutes. Transfer almond slices to a separate bowl. When cool, crush coarsely.
Add the grated parmesan to the non-stick skillet and spread out. Sprinkle the crushed, toasted almonds evenly over the cheese. Let cook over medium heat, undisturbed until cheese is melted, lacy and golden. Remove skillet from heat and drizzle 1 tablespoon olive oil over it immediately. Allow cheese to cool.
When cool, transfer to a dish and break in to large pieces.
To serve, sprinkle fried almond/cheese crumbles in the middle of the hot soup.
Store leftover fried cheese in a separate container in the fridge.