Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion |
| 1 \N | Stalk celery |
| ¾ pounds | Carrots |
| 1 tablespoon | Oil |
| 1 \N | Sprig thyme |
| 1 tablespoon | Tomato puree |
| 1 teaspoon | Ground cumin |
| 2 ounces | Ground almonds |
| 1 tablespoon | Peanut butter |
| 1¾ pint | Vegetable stock |
| \N \N | Salt and freshly ground pepper |
Peel and chop onion. Finely chop celery. Grate carrots.
Heat oil in large saucepan. Fry onion, celery and thyme for 5 mins. Add carrot, tomato puree and cumin. Cook for a further 5 mins.
Add in stock, ground almonds, peanut butter, salt and pepper. Bring to the boil. Reduce heat and simmer for 20 minutes. Blend till smooth. Reheat.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.