Combine these basic ingredients together and you can have a healthy meal in no time!
SWEET POTATO & WHITE BEAN SOUP
2 tablespoons olive oil
1 medium onion (peeled, roughly chopped)
2 garlic cloves (peeled, chopped)
1 fresno chili (seeded, chopped)
4 medium sweet potatoes (grated)
6 cups vegetable stock
2 tablespoons almond butter
1 bunch Swiss chard (stem removed, cut into thin strips)
1 can white beans (drained and rinsed, 15.5 ounces)
Kosher salt and black pepper (to taste)
fresno chili (thinly sliced)
sliced almonds (toasted)
In a large Dutch oven over medium high heat, add olive oil, onion, garlic and fresno. Cook until softened, about 3-5 minutes. Stir in the grated sweet potatoes, cook for 2-3 minutes. Add the vegetable stock. Cook for 30 minutes. Using an immersion blender, puree the vegetable mixture and stock until smooth. Season with salt and pepper to taste.
Stir in the almond butter to the pureed soup. Stir in the Swiss chard and white beans. The hot soup will wilt the Swiss chard.
Tip: Use your favorite nut butters to thicken soup and to also add a nutty flavor to the broth.