Thanks to Helen, Co. Westmeath for this recipe

Serves 4

Ingredients

• 25ml of Udo’s Choice® Ultimate Oil Blend
• 400g Courgettes
• 25g Butter
• 1 Medium Onion
• 1 Medium Potato
• 900ml Chicken Stock (homemade if possible)
• Salt
• Freshly Ground Pepper
• Nutmeg
• 50g Ground Almonds
• 50g Flaked Almonds, Lightly Toasted
• 12ml of Whipped Cream

Method

Melt the butter. Chop the onion and potato and toss into the butter. Season with salt, pepper and nutmeg. Cover and cook until soft. Grate the courgettes on a course grater and add to the pot. Add stock and bring to the boil until the vegetables are soft. Puree the soup in a liquidiser and add the ground almonds.

To toast the almonds: Place them on a flat baking sheet and toast lightly under the grill.

To serve: Pour into serving bowls and spoon cream on top. Drizzle some Ultimate Oil Blend over the top and garnish with toasted almonds.