This easy, healthy soup has become a staple for me when I feel the need to eat clean. It is super easy to throw together, and it makes a great Meatless Monday dinner! This recipe was adapted from one with chicken that was part of the Whole Living Action Plan in 2011. As a vegetarian I had to make some modifications, and I think it turned out great!
There is no milk, cream, or butter in this dish so it’s super low in calories, but the almond butter and broth make a nice creamy base so you’d never know it was dairy-free!
Here’s what you will need to make this tasty meatless soup! Yields 4 servings.
- 4 cups low-sodium vegetable stock
- 1/2 yellow onion, diced
- 1 minced garlic clove
- 1 large sweet potato, peeled and diced (2 cups)
- 1 pint of shiitake mushrooms (or your favorite mushroom), sliced
- 1/2 cup smooth almond butter
- 1 cup collard leaves (or kale or Southern Greens mix) coarsely chopped
- 2 tablespoons minced fresh ginger
- Coarse salt and freshly ground black pepper
- 1 lime, cut into wedges
- Combine the stock, onion, garlic, and sweet potato in a large pot and bring to a boil. Reduce the heat to a simmer and add the mushrooms, then cover and simmer for 20 minutes.
- In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Note: if you mistakenly use chunky almond butter, the bits of almond will float on top of the soup once cooked.
- Add the collard or other greens and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
- Ladle the soup into bowls, and squeeze with lime wedge.
Other meatless recipes you might like: