Nut Butter & Veggie Soup
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!
15 minutes
45 minutes
Difficulty:
Intermediate
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 |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 3 whole3 whole3 whole Carrots, peeled & sliced
- 3 pieces3 pieces3 pieces Celery, sliced
- 1 cups1 cups1 cups Onion, chopped
- 3 cloves3 cloves3 cloves Garlic, minced
- 8 oz8 oz8 oz Green Beans, cut in 1 inch pieces
- 1 lb1 lb1 lb Baby Potatoes, cut in half
- 0.5 cup0.5 cup0.5 cup Almond Butter, I like Georgia Grinders
- 2 Tbsp2 Tbsp2 Tbsp Ghee
- 4 cups4 cups4 cups Vegetable Broth, or chicken broth
- 14.5 oz14.5 oz14.5 oz Fire Roasted Diced Tomatoes
- 0.25 cup0.25 cup0.25 cup Flat Leaf Parsley, chopped
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
Process
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!
Add a Note
My Notes:
About This Recipe
Coconut Free Egg Free Gluten Free Grain Free Paleo Pescetarian Shellfish Free Soups Sugar Free Vegetarian Whole30Fellow foodies also viewed
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