Herb and Almond Soup
- 150g long grain rice
- 3 chopped garlic cloves
- 1 litre veg stock
- 200g ground almonds
- 20g tarragon
- 100g each mint, basil and parsley leaves
- 450ml Greek yoghurt
- 75ml olive oil
- 1 lemon, juice only
- Chopped herbs to serve
- Cook the rice and garlic together in a pan of simmering water for 20 mins, or until very soft. Drain and rinse well with cold water, then return to the pan.
- Add the stock, almonds and 200ml of water to the pan, and heat until steaming but not boiling. Stir in the herbs, yoghurt and oil, then remove from the heat and whizz with a stick blender until very smooth. Season and stir in the lemon juice, then serve warm or chilled with chopped herbs and crusty bread.
30 mins
4 serving