This is my Favorite fall soup recipe. Super comforting, filling + super healthy. Best part is you can easily modify to fit your needs. Recipe is below
- 1.5 lb ground beef, organic grass-fed (optional)
8 cup low-sodium vegetable broth
4 cup water
2 medium red onion, chopped
4 tablespoon peeled and minced fresh ginger
8 cloves garlic, minced
2 teaspoon salt
2 bunch collard greens (or chard or kale), ribs removed and leaves chopped into 1-inch strips
1 1/2 cup unsalted almond butter (chunky or smooth)
1 cup tomato paste
Hot sauce, like sriracha (AKA rooster sauce)
Instructions: Fully cook the ground beef in a skillet pan – bout 8 mins over med, high heat. Set aside. Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and cooked ground beef
Season the soup with hot sauce to taste.
Simmer for about 15 more minutes on medium-low heat, stirring often.
** You can keep the ground beef separate and add right before reheating to best accommodate different people & needs. CHECK OUT my Protein Video Lesson, so you can know exactly how much your body needs and why.