What you ‘ll need!
2 medium potatoes
2 carrots
1 large leek
1 small celery stalk
1 tablespoon KOTANIDIS almond butter
1 tablespoon olive oil
600–700 ml water or vegetable broth
Salt & pepper
(optional) a little lemon juice and turmeric
Let’s cook!
1. Cut the potatoes, carrots, leek, and celery into pieces.
2. In a pot, heat the olive oil and sauté the leek for 2–3 minutes.
3. Add the potatoes, carrots, and celery. Stir for 1 minute.
4. Pour in the water or broth and boil for about 20 minutes until softened.
5. Purée the soup with a blender until it becomes velvety (velouté).
6. Add the almond butter, salt, and pepper, and blend a little more.
Little Secrets!
For extra creaminess: If you want it even creamier, add a little more almond butter.
For extra aroma: Add some thyme or oregano.
The perfect finish: It is perfectly served with a drizzle of olive oil on top and some roasted almonds.
For the bold: Add a pinch of cayenne pepper for a spicy kick!