Nut Butter and Veggie Soup

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. It adds the most amazing subtle nutty flavor that takes this soup to the next level! I can’t wait for you to try this one! Do you love soups like I do? You might like some of my other soups like this Shepherd's Pie Soup or this Unstuffed Pepper Soup or how about some Glass Noodle Ramen?

Why You'll Love This Recipe

Hearty and filling: This nut butter soup is loaded with veggies. The nut butter adds some protein making it both hearty and nutritious with a slight nutty flavor!

Makes a big pot full: This soup makes an easy 10-12 cups of soup. You will have lots leftover for lunches or freezing for another time.

Ingredients You Will Need

Carrots: As a root vegetable, they are a perfect candidate for roasting. They infuse a soup with a natural sweetness and robust flavor.

Celery: CeIery is a nutrient-rich, low-calorie food that has fiber and vitamin K. It also contains small amounts of A and C, calcium and iron. It is an essential ingredient for making Mirepoix, an aromatic base of celery, carrots, and onions.

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions. But you can certainly use sweet if you prefer.

Garlic: Fresh is best for obtaining a stronger touch of garlic flavor than the sweeter touch you would obtain from powder.

Green beans: Green beans are also known as French beans, string beans and snap beans. They are a great source of fiber, vitamin C, vitamin K and beta carotene along with other beneficial nutrients.

Baby potatoes: Baby Whole Potatoes are a starchy root vegetable. They are small, bite-sized potatoes with a more concentrated flavor making them ideal for soups, salads, baked, roasted, or pan-fried.

Almond butter: Using almond butter contributes a smooth and creamy texture to this soup while adding a slightly nutty yet mild flavor. It also adds protein to the soup!

Ghee: Incorporating ghee into this soup adds a rich, nutty flavor. Ghee is clarified, meaning impurities have been removed, resulting in a pure and clear form of butterfat with lower lactose content than butter.

Chicken broth: You have the option of using either chicken bone broth or regular chicken broth. The bone broth offers enhanced health benefits along with a richer flavor profile.

Fire roasted diced tomatoes: Fired roasted diced tomatoes are charred over an open flame and add a smoky flavor to the dish. They can be purchased canned and are ready to use making it super easy and quick.

Parsley: Parsley brings a burst of fresh, herby goodness to soups. It provides a nice lift and adds a bit of vibrant flavor.

Salt and Pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat. This improves the overall flavor of a dish.

Instructions

Heat the pot: Melt ghee in a large pot

Cook the mirepoix: Add carrots, celery & onion, cooking till onions are translucent

Cook the garlic: Add garlic & stir one minute

Add veggies and broth: Add potatoes, green beans, chicken broth and diced tomatoes, stir well

Boil: Bring the soup to a boil, reduce heat and simmer for 10 minutes

Finish the soup: Add the nut butter, salt, and pepper. Stir well until incorporated into the soup and simmer for 5 minutes more.

Add the parsley: Stir in parsley and ladle into bowls

Enjoy!

Recipe Tips and Tricks

Prep ahead: Are you meal prepping on the weekend? If so, this is the perfect time to cut up all the veggies for this soup. Store them in the refrigerator so they are ready the night you want to make this soup!

Smooth nut butter: You will want to use smooth versus crunchy. This gives the soup broth a really creamy texture.

Recipe Variations

Peas: If you are not a fan of green beans or don’t have them on hand, you can use frozen peas instead.

Butternut squash: To make the soup lower carb you can swap diced butternut for the baby potatoes.

Peanut butter: If you are not concerned with keeping this recipe Paleo or Whole30 friendly, go ahead and use real peanut butter in place of nut butter!

Plant based: Want a plant based soup? Use vegetable broth in place of the chicken broth and olive oil in place of the ghee.

Storage Tips

To store the Nut Butter and Veggie Soup, place it in an airtight container and refrigerate for up to 6 days. The soup can also be frozen for up to 6 months.

FAQs About Nut Butter and Veggie Soup

What is a good substitute for peanut butter?

Sunflower butter is perfect for those that have a nut allergy. Almond butter if you are not allergic or even cashew butter will work.

Is vegetable soup healthy?

Vegetable and broth-based soup may provide plenty of nutrients such as vitamins, minerals, and fiber. It remains low in calories and fat.

What vegetable should not be put in soup?

Collard greens are too strong for broth based soup and can impart a bitter flavor.