Green Bean and Almond Soup
A silky Spanish vegetable soup that harnesses the richness of toasted almonds blended with fresh green beans, potatoes, and garlic. The almonds create a naturally creamy base without cream, while a hint of saffron adds earthy complexity. Finished with a drizzle of fruity olive oil and crispy fried garlic, it's elegant enough for company yet simple enough for a weeknight supper.
Steps
Before you start
- Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly golden; let cool before using
- Trim the green beans and cut potatoes into ½-inch (1 cm) cubes so they cook at the same rate
- Have vegetable stock simmering in a pot so it's hot when you add it to the soup
Sauté aromatics
- Warm 2 tablespoons olive oil in a large pot over medium heat.
- Add the 2 minced garlic cloves and cook, stirring constantly, for 30 seconds until fragrant but not colored.
- If using saffron, add it now and stir briefly to bloom it in the warm oil.
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Ready when: Garlic is softened and fragrant, saffron has infused the oil with a golden hue
Tip: Don't let the garlic brown; it will turn bitter and overpower the delicate almond flavor.
Add potatoes and green beans
- Add the potato cubes and green bean pieces to the pot.
- Stir well to coat them with the olive oil.
- Cook for 2 minutes, stirring occasionally, so the vegetables begin to release their flavors.
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Ready when: Vegetables are glistening with oil and beginning to soften slightly at the edges
Tip: Cutting the potatoes and green beans to uniform size ensures they cook evenly.
Add stock and simmer
- Pour the hot vegetable stock into the pot.
- Increase the heat to medium-high and bring the mixture to a gentle boil, then reduce to medium-low and simmer uncovered for 15–18 minutes, until the potatoes are completely tender and the green beans are soft enough to break easily with a spoon.
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Ready when: Potatoes yield instantly when pierced with a fork; green beans collapse when pressed gently
Tip: Don't overcrowd your pot; if using a smaller pot, you may need to work in batches when blending.
Blend with almonds
- Add the cooled toasted almonds to the pot.
- Remove from heat and let cool for 2 minutes.
- Working in batches if needed, use an immersion blender to purée the soup until completely smooth and creamy, about 2 minutes of blending.
- Alternatively, transfer the soup (in batches) to a standard blender, blend on high until silky, and return to the pot.
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Ready when: Soup is completely smooth with no visible bits of almond or vegetable; it coats the back of a spoon
Tip: If the soup seems too thick, blend a few at a time to avoid overheating. You can thin it with a splash of warm stock if needed.
Season to taste
- Return the pot to medium heat if you've removed it.
- Taste the soup and season generously with sea salt and freshly ground black pepper.
- Stir well and simmer gently for 1 minute so the flavors meld.
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Ready when: Soup is hot throughout and tastes well-balanced—not bland or overly salty
Tip: Season cautiously; vegetable stock varies in sodium, so add salt gradually to avoid over-salting.
Make crispy garnish (optional)
- While the soup simmers, warm the remaining 1 tablespoon olive oil in a small skillet over medium-high heat.
- Thinly slice the 2 whole garlic cloves and add them to the hot oil.
- Cook for 2–3 minutes, stirring often, until the garlic turns golden and crispy (do not let it burn).
- Immediately remove from heat and strain the garlic chips into a small bowl, reserving the infused oil.
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Ready when: Garlic chips are deep golden and crispy, fragrant with a nutty aroma
Tip: Watch the garlic constantly; it goes from golden to burned in seconds. Have a cold bowl ready to stop the cooking immediately.
Ladle and serve
- Ladle the soup into four warm bowls.
- Drizzle each serving with a small amount of the reserved garlic oil (about ¼ teaspoon per bowl) and top with a few crispy garlic chips.
- Serve hot, with crusty bread on the side if desired.
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Ready when: Soup is steaming and the garlic chips remain crispy on top
Tip: If you've made the soup ahead and reheated it, prepare the crispy garlic garnish fresh just before serving so it stays crispy.
Good to know
Tips
- Toast your almonds freshly the morning of cooking if possible; their oils stay vibrant for several hours but begin to fade as they sit. If you've bought pre-toasted almonds, use them, but raw almonds toasted at home will taste noticeably better.
- This soup freezes beautifully and actually tastes better after a day in the fridge as flavors meld. Make it ahead for easy entertaining.
- For a thicker, more substantial soup, reduce the stock to 3½ cups (830 ml). For a brothier, lighter version, add an extra ½ cup (120 ml) of stock.
- A dollop of Greek yogurt or crème fraîche stirred in at the table adds tang and richness, and is traditional in some Spanish preparations.
Make ahead
The soup (without the crispy garlic garnish) can be made up to 3 days ahead. Cool completely, transfer to an airtight container, and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally, until steaming. Add the crispy garlic garnish fresh just before serving.
Storage & reheating
Room temperature (up to 1 hour): cover loosely. Refrigerator (up to 3 days): cool completely, cover, and store in an airtight container. Reheat on the stovetop over medium heat, stirring often, until steaming; add a splash of warm stock if it has thickened. Freezer (up to 2 months): cool completely, transfer to a freezer bag, and label with the date. Thaw overnight in the fridge, then reheat on the stovetop. Do not refreeze.
Substitutions
- raw unskinned almonds → raw blanched almonds or raw skinless almonds. Will produce a whiter, more delicate soup. Toast them the same way and use the same amount.
- saffron threads → a pinch of turmeric or ½ teaspoon smoked paprika. Turmeric adds subtle earthiness; paprika brings mild smokiness. Both are optional but add depth.
- vegetable stock → chicken stock or light bone broth. Will produce a slightly richer soup. Use the same quantity and adjust seasoning to taste.
- medium Yukon Gold potatoes → white potatoes or russet potatoes. Yukon Gold is preferred for its buttery flavor and texture, but other waxy or all-purpose potatoes work equally well.
