Sun-Butter & Root Vegetable Soup

I’ve never put nutter butter in a soup, but now I want to do it all the time. It made the soup thick and creamy almost like I had added full fat coconut milk. This had so much flavor and slight heat from cayenne pepper. You could make this in 25 minutes if you prechopped/peeled veggies and measured spices.

Ingredients

2 tbsp coconut oil

4 garlic cloves, minced

1 medium yellow onion, diced

1-2 in piece fresh ginger, peeled and grated

1 large sweet potato, peeled and cubed

1 large carrot

2 celery stalks, chopped

1 tsp turmeric

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp cinnamon

1/3 tsp fenugreek

1/4 tsp cayenne pepper

1 tbsp coconut aminos or tamari

3/4 cup sunflower seed butter (I used one without added sugar)

6 cups low-sodium vegetable broth or water

1 can chickpeas, drained and rinsed

1/2 bunch collard greens, chopped

1/4 tsp sea salt

fresh cilantro garnish

What To Do

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the garlic, onion, and ginger and saute for 5 minutes until soft. Add the sweet potato, carrot, celery, spices, and coconut aminos and saute for 1 minute more.

Add sunflower seed butter and vegetable broth. Bring to a boil then reduce heat to medium-low. Simmer for 25 minutes, covered, until sweet potatoes are soft.

Stir in chickpeas and collard greens and simmer for 5 minutes more. Season with salt and serve garnished with cilantro.