Favorite Fall/Winter Soup

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.