Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 2 tbsp olive oil
- 50g butter
- 1 onion, chopped
- 1 leek, chopped
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 tbsp chopped thyme leaves
- 400g can butter beans, drained
- 1 celeriac, peeled and chopped
- 2 1/2 cups chicken stock
- 1 apple, chopped
- 1 chorizo, sliced
- 200ml Original Almond Breeze Almond Milk
- 1/4 cup parsley, to serve
METHOD
- Heat half the olive oil and 20g butter in a saucepan on medium-low heat. Add onion and leek and cook for 3-4 minutes, stirring constantly
- Add garlic, bay leaves, thyme, butter beans, celeriac and chicken stock. Bring to the boil, then reduce heat to low and cook for 15-20 minutes until celeriac is tender
- Heat remaining 30g butter in a fry pan over high heat. Combine apple and sugar, cook until caramelized. Set aside
- Add remaining oil and cook chorizo for 2-3 minutes until crispy. Remove and drain on a paper towel. Reserve pan juices
- Blend soup and return to pan with almond milk. Season and warm gently
- Serve with apple, chorizo and parsley and drizzle with chorizo oil for added flavour
Serves 2
Prep Time 30 minutes