- A 35g sachet of flaked almonds
- 1 onion
- 1 swede
- 4 garlic cloves
- A handful of thyme, leaves only
- 1 vegetable stock cube
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 900ml boiling water
- Pan with a lid
- Bowl
- Frying pan
- 1.
Tip the almonds into a pan and place over a medium heat. Toast and stir the almonds for 2-3 mins till they’re golden brown. Tip into a bowl.
- 2.
Peel and finely chop the onion. Place the pan on a low heat. Add ½ tbsp oil and the onion. Season. Cover and sweat for 8-10 mins till the onion is soft and a little browned. Meanwhile, peel and finely chop the swede. Peel and crush 3 garlic cloves.
- 3.
Stir the garlic into the onion. Add the swede and most of the thyme sprigs. Crumble in the stock cube. Pour in 900ml boiling water. Cover and bring to the boil. Simmer for 20 mins till the swede is soft.
- 4.
Meanwhile, peel and slice the remaining garlic clove. Warm ½ tbsp oil in a frying pan. Add the garlic. Sizzle for 30 secs-1 min till the garlic turns golden. Spoon into a bowl.
- 5.
Lift the thyme sprigs out of the soup. Add most of the almonds. Blitz the soup in a blender, or use a hand-held blender. Once smooth, taste and add more salt and pepper if it needs it. Serve in warm bowls topped with the remaining almonds, the garlic and its oil and a few thyme leaves.