Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 medium_piece (300g) brown onions, chopped finely
  • 4 clove garlic, crushed
  • pinch saffron threads
  • 5 medium_piece (1kg) potatoes, chopped coarsely
  • 3 cup (750ml) vegetable stock
  • 3 cup (750ml) water
  • 2 tablespoon blanched almonds
  • 2/3 cup (150g) capsicum (bell pepper) dip

Instruction

  • Heat oil in a large saucepan over medium heat, cook onion, stirring, until soft. Add garlic and saffron, cook, stirring, until fragrant.
  • Add potato to the pan with stock and the water, simmer, covered, 20 minutes or until soft. Stand 10 minutes.
  • Meanwhile, dry-fry nuts in a small frying pan over medium heat until browned lightly. Remove from pan immediately to stop from over-browning, cool, then chop coarsely.
  • Blend or process soup, in batches, until smooth. Return soup to pan, stir over medium heat until hot. Season to taste.
  • Ladle soup into serving bowls, top with dip, nuts and freshly ground black pepper.