Almond butter in stew? An unexpected ingredient that turns this tomato based soup into a creamy dream. The nutty flavor and smooth texture combines beautifully with the tang of the tomatoes and the sweetness of the sweet potato.
It's not just tasty, it's also packed with nutrition. The chickpeas, sweet potato, and greens add loads of fiber, helping with digestion, gut health, and keeping you full. The soup is brimming with vitamin C from the bell pepper and sweet potato, and the almond butter rounds out the meal with a dose of healthy fat.
This soup is perfect for a mid-week meal prep, or an anytime meal prep. If you are wanting to have a quick meal mid-week, prep this at the beginning of the week so it is ready to go. Just wash and chop the sweet potato, cilantro, and onion, wash the bell pepper and greens, and drain and rinse the chickpeas at the beginning of the week, putting them all in sealed containers in the fridge. When you're ready for a new meal come Wednesday or Thursday, all you will need to do is chop the bell pepper, mince the garlic, and open the canned tomatoes and everything is ready to cook!
Also an amazing option for meal prepped lunches throughout the week. Make it on Sunday night and I promise the taste actually improves on Monday, Tuesday, and Wednesday. The flavors seem to marinade together to a beautiful way.
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Makes 4-6 servings
1 teaspoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 jalapeno, seeded and diced (optional)
1 sweet potato, chopped into cubes
1 28oz can diced tomatoes, with their juices
Salt and pepper to taste
1/3 cup almond butter
4 cups vegetable broth
1 ½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
1 can chickpeas, drained
2 handfuls of greens, torn or chopped
Cilantro for topping
Chopped toasted almonds for topping
In a large sauce pan heat the oil over medium heat. Add the onion and garlic and sauté until onion is translucent.
Add the bell pepper, jalapeno, sweet potato and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes. Season with salt and pepper.
In a medium bowl, whisk together the almond butter and 1 cup of broth until there are no clumps. Stir the mixture into the pan, along with the remaining broth, chili powder, and cayenne.
Cover the pan with a lid and turn to medium-low. Simmer for 20 minutes, until the sweet potato is fork tender.
Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and pepper.
Serve the soup topped with cilantro and chopped toasted almonds.
Vegan and gluten-free.