Sun-Butter & Root Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Coconut Oil 4 clove Garlic 1 medium (2-1/2" dia) Onions, raw 4 tsp Ginger Root 2 cup, cubes Sweet potato 1 large (7-1/4" to 8-1/2" long) Carrots, raw 1 tsp Spices, Turmeric .5 tsp Spices, Cumin Powder (by MZTRACY) .25 tsp Cinnamon, ground 0.25 tsp Cayenne Pepper (Ground) 3 tsp *BRAGG Liquid Aminos (by PINKIEFROMPQ) .25 cup Tomato Paste 6 oz Sunflower Seed Butter 4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 1.5 cup GOYA Chick Peas (Garbonzo Beans) 1 serving Nature's Greens, Collard Greens, 3 Cups .25 tsp Mortons Sea Salt (by LILBHOWARD)
In a Dutch oven heat oil over medium high heat. Add minced garlic, chopped onion, and grated ginger and sautee for about 5 minutes until soft. Add the cubed sweet potato, chopped carrot and celery, spices, and coconut aminos and saute for 1 minute more.
add tomato paste, sunflower seed butter and vegetable broth. Bring to a boil, then reduce heat to simmer and cook 25 minutes or until sweet potatoes are soft. Stir in sliced/chopped collard greens and chickpeas, simmer 5 minutes more. Season with salt and serve with a garnish of cilantro and sunflower seeds if desired.
Serving Size: serves 6, aprox. 1 cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYBR.
add tomato paste, sunflower seed butter and vegetable broth. Bring to a boil, then reduce heat to simmer and cook 25 minutes or until sweet potatoes are soft. Stir in sliced/chopped collard greens and chickpeas, simmer 5 minutes more. Season with salt and serve with a garnish of cilantro and sunflower seeds if desired.
Serving Size: serves 6, aprox. 1 cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYBR.
Nutritional Info Amount Per Serving
- Calories: 342.1
- Total Fat: 19.4 g
- Cholesterol: 0.0 mg
- Sodium: 632.4 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 7.5 g
- Protein: 11.1 g
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