Almond, Celery and Feta Soup
The feta in this tasty soup gives it a zing. Perfect for a lazy Sunday lunch with fresh ciabatta or sourdough on the side.
- Heat a large saucepan, then add oil and chopped vegetables. Cook over a low heat for 10 minutes, stirring regularly until vegetables begin to soften.
- Add whole almonds, feta and cold water and bring to the boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
- Working in batches, blend soup until smooth. Return soup to the pan and reheat gently. Stir in 2 tablespoons of lemon juice and adjust seasoning with salt and pepper to taste. Serve garnished with toasted flaked almonds.