Potato soup with orange and almond crumb

Ingredients

600g new potatoes, washed

5 tbs orange juice

2 tbs olive oil

1 large leek, washed, chopped

1 stalk celery, finely chopped

2 cloves garlic, chopped

2 bay leaves

1 cup (250ml) low salt vegetable stock

4 cups (1 litre) So Good™ Unsweetened Coconut & Almond milk

Orange and almond spiced crumb

1 orange, zest

¼ cup ground almonds

2 tsp desiccated coconut

1 tbs chia seeds

Method

Step 1:
Preheat oven to 180°C. 

Step 2:
Scrub and rinse potatoes, then toss with half the orange juice, olive oil and seasoning in a roasting dish. Roast for 35 minutes until tender. Cool slightly, then mash and set aside. 

Step 3:
Heat remaining olive oil in a large saucepan over medium heat. Add leeks, celery, garlic and bay leaves; cook gently for 10 minutes until soft. Remove bay leaves. Stir in mashed potatoes, stock and So Good™ Unsweetened Coconut & Almond Milk. Bring to the boil, then simmer for 5 minutes. 

Step 4:
Blend soup until smooth, adding extra milk if needed. Return to pan and heat for a further 10 minutes. 

Step 5:
Mix ground almonds, orange zest, coconut and chia seeds. Spread on a lined tray and toast at 180°C for 8 minutes until golden. 

Step 6:
Season soup, top with the orange and almond crumb and serve immediately.