This recipe is updated version on 11/22/23.
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, diced
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 or soy sauce
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 and stems removed
1/4 tsp sea salt
fresh cilantro garnish
What To Do
Prep the veggies - make sure you dice them in bite sized portions.
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. Salt and pepper the vegetables (don’t be afraid the veggie broth doesn’t add that much salt). Add the sweet potato, carrot, celery, spices, and coconut aminos and saute for 1 minute more.
Combine sunflower seed butter and vegetable broth - make sure sunflower butter dissolves in broth otherwise it will be chunky and not dissolve in soup. 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 (remove stems) and simmer for 5 minutes more. Season with salt and serve garnished with cilantro.