Potato soup with orange and almond crumb
Prep
30 min
Cook
1h 20m
Serves
6
Skill
Vegetarian
Prep
30 min
Cook
1h 20m
Serves
6
Skill
Ingredients
- 600g new potatoes, washed
- 5 tbs orange juice
- 2 tbs olive oil
- 1 large leek, washed, chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, chopped
- 2 bay leaves
- 1 cup (250ml) low salt vegetable stock
- 4 cups (1 litre) So Good™ Unsweetened Coconut & Almond milk
Orange and almond spiced crumb
- 1 orange, zest
- 1/4 cup ground almonds
- 2 tsp desiccated coconut
- 1 tbs chia seeds
Nutrition per serving
974 kJ
energy kj
6 g
protein
3 g
saturated fat
5.8 g
dietary fibre
21 g
carbohydrate
5 g
sugars
150 mg
sodium
Method
- Preheat the oven to 180°C.
- Scrub and rinse the new potatoes and place in a large roasting dish with half of the orange juice and olive oil. Season to taste and toss together. Roast in oven for 35 minutes until tender. Remove from oven and leave the potatoes to cool. Place in a large bowl and mash flesh with a potato masher.
- Heat other tbs of olive oil in a large heavy-based saucepan over a medium heat. Add the leeks, celery and garlic with the bay leaves. Cook until soft on a low heat, for about 10 minutes. Remove the bay leaves from the vegetables. Stir in the potatoes, the stock, and So Good™ Unsweetened Coconut & Almond Milk. Bring to the boil, reduce heat and simmer for 5 minutes.
- In a blender or food processor, or using a hand blender, puree the vegetables down to a paste. If too thick, add a little more So Good™ Unsweetened Coconut & Almond Milk. Return to the pan. Stir and continue to heat through for 10 minutes.
- Whilst the soup is heating, prepare the crumb by mixing together the ground almonds, orange zest, coconut and chia seeds. Spread over a lined baking tray and toast in 180°C oven for 8 minutes until golden.
- Season soup to taste, sprinkle with the orange & almond spice crumb and serve immediately.
- 600g new potatoes, washed
- 5 tbs orange juice
- 2 tbs olive oil
- 1 large leek, washed, chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, chopped
- 2 bay leaves
- 1 cup (250ml) low salt vegetable stock
- 4 cups (1 litre) So Good™ Unsweetened Coconut & Almond milk
Orange and almond spiced crumb
- 1 orange, zest
- 1/4 cup ground almonds
- 2 tsp desiccated coconut
- 1 tbs chia seeds
Nutrition per serving
974 kJ
energy kj
6 g
protein
3 g
saturated fat
5.8 g
dietary fibre
21 g
carbohydrate
5 g
sugars
150 mg
sodium
- Preheat the oven to 180°C.
- Scrub and rinse the new potatoes and place in a large roasting dish with half of the orange juice and olive oil. Season to taste and toss together. Roast in oven for 35 minutes until tender. Remove from oven and leave the potatoes to cool. Place in a large bowl and mash flesh with a potato masher.
- Heat other tbs of olive oil in a large heavy-based saucepan over a medium heat. Add the leeks, celery and garlic with the bay leaves. Cook until soft on a low heat, for about 10 minutes. Remove the bay leaves from the vegetables. Stir in the potatoes, the stock, and So Good™ Unsweetened Coconut & Almond Milk. Bring to the boil, reduce heat and simmer for 5 minutes.
- In a blender or food processor, or using a hand blender, puree the vegetables down to a paste. If too thick, add a little more So Good™ Unsweetened Coconut & Almond Milk. Return to the pan. Stir and continue to heat through for 10 minutes.
- Whilst the soup is heating, prepare the crumb by mixing together the ground almonds, orange zest, coconut and chia seeds. Spread over a lined baking tray and toast in 180°C oven for 8 minutes until golden.
- Season soup to taste, sprinkle with the orange & almond spice crumb and serve immediately.