With Borges Natura almond drink and pistachios!
Zucchini and turmeric soup
- * 1 medium onion
- * 200 g leeks
- * 300 g zucchini
- * 400 g potatoes
- * 1 tsp turmeric
- * 200 g Borges Natura almond drink
- * Borges extra-virgin olive oil
- * 4 eggs
- * 80 g Borges pistachios
Step by step
Sauté the onion and leek over a medium heat in a frying pan with extra-virgin olive oil. When they’re golden brown, add the peeled zucchini, mix in and lightly fry. Add the peeled, chopped potatoes and cook for another 5 minutes.
Transfer to a saucepan and add just enough water (or chicken stock, if you prefer) to cover. Add the turmeric, salt and pepper and simmer over a medium heat for about 20 minutes. Finally, add the almond drink and blend.
Poach the eggs: an easy way to do this is to break an egg into Clingfilm, add salt and pepper, tie a knot and boil for a few minutes in a saucepan.
Ladle the soup into bowls, swirl some extra-virgin olive oil on top and finish off with a poached egg and the crushed pistachios.