Elegant and richly flavored, this soup features almond butter as its base. Fresh whole-grain bread and a salad of tomatoes and mixed greens make excellent companions.

　　

Ingredients

6 to 8 servings

　　1 tablespoon olive oil

　　1 large onion, chopped

　　1 large celery stalk, chopped

　　1 clove garlic, minced

　　1 large potato, peeled and diced

　　1/3 cup dry white wine

　　1 large tomato, diced

　　1 1/2 pounds brussels sprouts, trimmed and coarsely chopped

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　1/2 cup almond butter

　　2 tablespoons lemon juice, more or less to taste

　　Salt and freshly ground pepper to taste

　　Chopped fresh parsley for garnish

　　Slivered or chopped almonds for garnish, optional

　　

Step 1

Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden.

　　

Step 2

Add the garlic, potato, wine, tomato, about two thirds of the brussels sprouts (reserve and set aside the remainder), water with bouillon cubes, and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 to 35 minutes, or until all the vegetables are tender. Remove from the heat.

　　

Step 3

Transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth. Transfer back to the soup pot, and whisk in the almond butter until smoothly integrated into the stock. Or add the almond butter, then insert an immersion blender into the pot and puree the soup until smooth. If needed, add enough water to give the soup a smooth, medium-thick consistency. Return to very low heat.

　　

Step 4

In a separate saucepan, steam the reserved brussels sprouts in about 1/2 inch of water until they are bright green and tender-crisp. Stir them into the soup. Season with lemon juice, salt, and pepper.

　　

Step 5

Serve at once. Garnish each serving with a sprinkling each of parsley and the optional almonds.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 224

　　

Step 8

Total fat: 14g

　　

Step 9

Protein: 8g

　　

Step 10

Fiber: 6g

　　

Step 11

Carbohydrate: 21g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 77mg

　　Vegan Soups and Hearty Stews for All Seasons