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.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
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
