Chop the onions, garlic, carrots, and celery.

Place the chopped vegetables in a large saucepan.

Add 1.25 liters of boiling water and vegetable bouillon granules to the saucepan.

Bring the mixture to a boil and add cilantro and parsley stalks.

Reduce the heat and simmer for 30 minutes, or until the vegetables are tender.

Remove the saucepan from the heat and let it cool slightly.

Strain the soup, reserving the stock.

Remove the herb stalks.

Blend the vegetables in a food processor or with a hand-held blender until smooth.

Return the mixture to the pan.

Add the ground almonds and enough of the reserved stock to achieve a soup-like consistency.

Reheat the soup.

Divide the soup between warmed soup bowls.

Garnish with fresh cilantro and parsley before serving.