Ingredients
- 3/4 cup RX Nut Butter Maple Almond Butter
- 1 tbsp extra virgin olive oil
- 1 onion (diced)
- 2 sweet potato (1/2" cubed)
- 1-2 carrots (1/2" slices)
- 1 jalapeno (seeded, diced)
- 2-3 tbsp ginger (grated)
- 4 garlic cloves (diced)
- 4 cups veggie broth
- 2 cups water
- 1 bunch hearty greens (collard greens, kale, etc) (ripped to small pieces)
- 1 can chickpeas or canelli beans
- 1 lime
Directions
1. Warm EVOO on dutch oven, add onion, sweet potato, jalapeno, and some salt
2. Add veggie broth and water and bring to a simmer; cook for 15 min
3. In a separate bowl, combine PB and tomato paste; transfer 2-3 cups of hot broth to the bowl and mix together; pour into soup once mixed well
4. Add hearty greens and continue simmering for 20-25 min longer. Add hot sauce for an extra kick
5. Remove from heat and add lime juice and a sprinkle of sauce. Adjust further depending on taste preference
