Nº of people
100ml of Victor Guedes Extra Virgin
- 150g of potatoes
- 150g of onions
- 150g of courgettes
- 150g of carrots
- 10g of garlic
- 80g of shredded almonds
- Salt and pepper, to taste
Method of preparation
Place all the diced vegetables in a pan, setting some pieces aside for decorating.
Add half of the olive oil, cover and braise over a low heat.
Once braised, add water and check the seasoning.
Blend well using a hand blender.
Toast the almonds.
Sautée the vegetables set aside for decorating.
Serve the soup with the vegetables, almonds and a drizzle of olive oil.