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Nut Butter and Veggie Soup in round white bowl

Nut Butter and Veggie Soup

Penny Kovacs
This Nut Butter and 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
Total Time 1 hour
Course Brunch, Dinner, Lunch, Main Course
Cuisine American
Servings 6 people
Calories 293 kcal

Ingredients
  

  • 3 Carrots peeled & sliced
  • 3 pieces Celery sliced
  • 1 cup Onion chopped
  • 3 cloves Garlic minced
  • 8 oz Green Beans cut in 1 inch pieces
  • 1 lb Baby Potatoes cut in half
  • ½ cup Almond Butter I like Georgia Grinders
  • 2 tablespoon Ghee
  • 4 cups Chicken Broth or vegetable broth
  • 14 ½ oz Fire Roasted Diced Tomatoes
  • ¼ cup Flat Leaf Parsley chopped
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Instructions
 

  • Melt ghee in a large pot
  • Add carrots, celery & onion, cooking till onions are translucent
  • Add garlic & stir one minute
  • Add potatoes, green beans, chicken broth and diced tomatoes, stir well
  • 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!

Nutrition

Calories: 293kcalCarbohydrates: 30gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 16mgSodium: 1107mgPotassium: 740mgFiber: 7gSugar: 8gVitamin A: 5849IUVitamin C: 28mgCalcium: 145mgIron: 3mg
Keyword Dairy-free, Easy dinner, Gluten-free, Healthy, Paleo, Soup, Vegetable, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal