Vegan Moroccan Spiced Tomato Soup
This soup has the unusual pairing of almond butter and tomatoes while providing all the carbs, protein, and healthy fats you’ll need to be fully nourished.
Servings: 6 Servings
Calories: 325kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion very finely chopped
- 1 28-ounce can diced tomatoes, with liquid
- 1 cup smooth natural almond butter
- ⅓ cup sugar-free ketchup
- ¼-½ teaspoon ground cloves to taste
- 1 teaspoon ground cumin
- 1 teaspoon gluten-free hot sauce or
- ⅛ teaspoon red pepper flakes
- ¼-½ teaspoon cayenne pepper to taste
- 1 tablespoon mild chili powder
- ½ teaspoon kosher or fine sea salt
- 2 cups water more or less, as needed
Instructions
- In a large pot or Dutch oven over medium-high heat, sauté the onion in the olive oil until soft and translucent, 5-8 minutes.
- Pour the tomatoes with liquid into the pot along with the almond butter and stir well to mix. Add the remaining ingredients and combine well.
- Simmer for 10-15 minutes, stirring occasionally. The soup can scorch easily, so take care that the heat isn’t too high. Serve immediately. Can be frozen.
Nutrition
Calories: 325kcal | Carbohydrates: 14g | Protein: 9g | Fat: 28g | Saturated Fat: 2g | Sodium: 363mg | Potassium: 412mg | Fiber: 5g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 2.4mg | Calcium: 161mg | Iron: 2mg