Almond Soup with Croûtons

Our recommendation for cold days: The super delicious almond soup from the chefcook of LaManoVerde.


  • 4 slices bread
  • 2 tbsp. olive oil
  • salt
  • black pepper from the mill
  • 1 bunch parsley
  • 2 garlic cloves
  • 1 tbsp. margerine vegan
  • 100 g almonds chopped
  • 500 ml vegetable stock
  • 100 g soy cream


  • Cut the slices of white bread in approx. 1x1 cm big cubes and fry them until crisp in hot olive oil from all sides. Season with salt and pepper and lay aside.

  • Wash the parsley, shake it dry, take out the leaves and chop them finely. Peel the garlic cloves and dice them finely.

  • Heat up the margarine in a pot and fry the garlic and almonds for about 2-3 minutes.Then mix in vegetable stock and soy cream and let simmer for about 5 minutes at medium heat. Season with salt and pepper. Puree the soup with a blender until creamy in texture. Serve the soup in bowls and garnish with bread croûtons and parsley.