Appetizers / Soups / Salads

Sun-Butter and Root Veggie Soup is for Dinner.

Sun-Butter and Root Veggie Soup takes 20 minutes to prepare.

Sun-Butter and Root Veggie Soup takes 30 minutes to cook.

Sun-Butter and Root Veggie Soup makes 6 servings.

The ingredients for Sun-Butter and Root Veggie Soup are:

2 tbsp Coconut Oil
4 clove Garlic
1 medium (2-1/2" dia) Onions, raw
4 tsp Ginger Root
2 cup, cubes Sweet potato
1 large (7-1/4" to 8-1/2" long) Carrots, raw
1 tsp Spices, Turmeric
.5 tsp Spices, Cumin Powder (by MZTRACY)
.25 tsp Cinnamon, ground
0.25 tsp Cayenne Pepper (Ground)
3 tsp *BRAGG Liquid Aminos (by PINKIEFROMPQ)
.25 cup Tomato Paste
6 oz Sunflower Seed Butter
4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
1.5 cup GOYA Chick Peas (Garbonzo Beans)
1 serving Nature's Greens, Collard Greens, 3 Cups
.25 tsp Mortons Sea Salt (by LILBHOWARD)

Here is how you make Sun-Butter and Root Veggie Soup:

In a Dutch oven heat oil over medium high heat. Add minced garlic, chopped onion, and grated ginger and sautee for about 5 minutes until soft. Add the cubed sweet potato, chopped carrot and celery, spices, and coconut aminos and saute for 1 minute more. add tomato paste, sunflower seed butter and vegetable broth. Bring to a boil, then reduce heat to simmer and cook 25 minutes or until sweet potatoes are soft. Stir in sliced/chopped collard greens and chickpeas, simmer 5 minutes more. Season with salt and serve with a garnish of cilantro and sunflower seeds if desired.Serving Size: serves 6, aprox. 1 cup servingNumber of Servings: 6Recipe submitted by SparkPeople user SUNNYBR.

The nutritional information for Sun-Butter and Root Veggie Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 342.1

• Total Fat: 19.4 g
• Cholesterol: 0.0 mg
• Sodium: 632.4 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 7.5 g
• Protein: 11.1 g

Sun-Butter and Root Veggie Soup is Indian cuisine.

The dietary needs meet for Sun-Butter and Root Veggie Soup is Vegetarian