This soup is a mixture of multiple soup recipes I have loved over the years, and some trial and error on my part
. It’s warming, packed with nutrition, delicious and freezable. It is a staple in our home during the fall and winter months. Enjoy!
In a big pot, saute the following: (with 4 seconds pour of oil of your choice)
1 diced red onion
1 diced red pepper
1 cup of chopped okra
2 cup of celery
1 cup of carrots
When veggies are soft add:
5 minced garlic cloves
1 thumb of fresh ginger diced
1 tbs of curry powder
1 tsp of paprika
1 dash of cayenne
2 bay leaves
Cook down until garlic and ginger are fragrant
Add 1 large can of tomato sauce and cook for 20 minutes or so on low.
Add 1 diced sweet potato and 4 cups of vegetable broth ( better than boullion)
Bring to a boil and let simmer until potatoes are soft
Turn off heat
Add one can of butter beans
3/4 cup of almond butter (or more of you love nut butters)
3 or 4 handfuls of spinach or chard
Warm on low to mix altogether.
Serve with a sliced avocado, sour cream vegan cheese, pumpkin seeds, and salt and pepper.