1. Peel and slice the potatoes into thin pieces and chop the white part of the leek and the stalk of celery.
2. Heat up olive oil in a saucepan and add the potato, leek, celery and bay leaves. Slowly cook over a low heat making sure they don’t change colour. Then, deglaze the mixture with vegetable stock and Alpro Soya Unsweetened Wholebean. Let it simmer for about 15 minutes and then add Alpro Soya Cuisine. Blend thoroughly and season with nutmeg, pepper and salt before letting the soup cool down.
3. Roast the bread and chopped almonds in a preheated oven at 200 °C for 10 minutes or in a pan until golden. Mix and season with salt and pepper.
4. Serve with a crunchy almond topping.