Nut Butter & Veggie Soup (Edit recipe)

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This Nut Butter Veggie Soup just got a makeover and it is better than ever! This soup is cozy and hearty and loaded with veggies! Don't let the nut butter scare you off because it adds the most amazing subtle nutty flavor that takes this soup to the next level! I can’t wait for you try this one!

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 4-6

Ingredients

3 whole Carrots, peeled & sliced
3 pieces Celery, sliced
1 cups Onion, chopped
3 cloves Garlic, minced
8 oz Green Beans, cut in 1 inch pieces
1 lb Baby Potatoes, cut in half
0.5 cup Almond Butter, I like Georgia Grinders
2 Tbsp Ghee
4 cups Vegetable Broth, or chicken broth
14.5 oz Fire Roasted Diced Tomatoes
0.25 cup Flat Leaf Parsley, chopped
1 tsp Salt
1 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt ghee in a large pot
Add carrots, celery & onion
Cook till onions are translucent
Add garlic & stir one minute
Add potatoes & green beans & stir
Add broth & tomatoes
Bring to a boil
Reduce heat to simmering for 10 minutes
Add nut butter, salt & pepper & stir well
Simmer 5 minutes more
Stir in parsley
Enjoy this recipe by Penny's Primal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	398
Fat:	24 g
Carbohydrates:	35 g
Protein:	14 g
Cholesterol:	18 g
Sodium:	1585 mg
Fiber:	10 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated for total recipe.