Counting on …day 265

3rd August 2022

Rather than expecting farmers both here and globally to produce an ever growing amount of animal based food – which is adding to the crises of both the climate and biodiversity – we would all benefit far more from adopting a largely plant-based diet. 

Courgette, Dill and Almond Soup (serves 4)

Chop and gently fry 1 onion and a clove of garlic in some oil. Cover pan so it doesn’t burn.

Chop into chunks 500g (thereabouts) of courgette and add to the pan. Stir well. Add more oil if  necessary.

Add a teaspoon of dried dill or a handful of fresh dill, and a little black pepper.

Add 100g almonds. Stir well.

Cook for a few minutes so that everything is beginning to soften and cover with water. 

Cook for 10-15 minutes.

Blitz with a hand blender till smooth.

Stir in half a carton of vegan cream (about 100ml)

Either serve hot, or cool before chilling, to serve cold..

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book.

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