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Creamy Almond and Herb Soup


Recipe Info

  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

A flavourful soup for any occasion.


  • 3/4 cup(s) almonds, slivered, roasted*, plus 2 tbs for garnish
  • 6 cup(s) chicken stock, divided
  • 3 cup(s) fresh cilantro, divided, plus a few sprigs for garnish
  • 2 cup(s) fresh parsley, divided
  • 180 grams cream cheese
  • 1 tablespoon(s) fresh oregano leaves
  • 1 tablespoon(s) fresh thyme leaves
  • 240 grams cooked and deveined shrimp


Step 1

Grind the almonds finely in a food processor or blender. Add 2 cups broth, 1 1/2 cups cilantro, 1 cup parsley and cream cheese; blend until smooth.

Step 2

Transfer mixture to a medium pot, and gradually stir in remaining 4 cups broth. Simmer over low heat for 20 minutes.

Step 3

Transfer 1 cup soup, remaining cilantro and parsley, and oregano and marjoram to blender; puree until smooth. Whisk puree into soup in pan.

Step 4

Add shrimp and simmer just until warm throughout, about 3 minutes. Divide among bowls and serve, garnishing each bowl with a few slivered almonds and a cilantro sprig.

Step 5

*To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 180˚C oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

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