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
Vegan and gluten-free.