Hearty Nut and Root Soup

This vegetarian soup contains yams, onions, Chinese cabbage, zucchini, and canned tomatoes, along with your choice of peanut, almond or cashew butter. The vegetable broth and V-8 juice also has apricot nectar, wine, cilantro, ginger and chili powder for flavor.

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Ingredients:

• 1 cup onion, diced
• 3 shallots, diced
• 2 tbsp. oil
• 1/2 tsp. hot, red chili powder
• 3 garlic cloves, pressed
• 3 cups yams, peeled and cubed (about 1-inch cubes)
• 3 cups V-8 vegetable juice
• 1 cup vegetable stock or broth
• 1/4 cup dry white wine (optional)
• 1 cup apricot or mango nectar
• 1/2 tsp. salt
• 1 tsp. fresh gingerroot, peeled & grated
• 3 tbsp. fresh cilantro, chopped
• 1 can (14 oz.) tomatoes, diced (with juice)
• 2 cups Chinese cabbage, chopped
• 2 cups zucchini, chopped
• 1/2 cup peanut, almond or cashew butter
• Fresh parsley

Method

Saute onion and shallots in oil about 5 minutes. Stir in red chili powder and garlic; saute for a couple more minutes. Add yams and saute. Cover and cook a few more minutes. Mix in nectar, stock, wine, salt, ginger, cilantro and tomatoes. Cover and simmer about 15 minutes, or until yams are tender. Add the cabbage and zucchini; simmer for 10 more minutes or just until the zucchini is tender but not mushy. Stir in the peanut, almond or cashew butter; simmer on very low heat. Check consistency and add more water or stock, if needed. Sprinkle with fresh parsley and serve as soon as it is fully warmed through and the peanut, almond or cashew butter is thoroughly blended.

Notes: Serve with warm, crusty bread.

Number of servings: 6-8

Submitted By: Bevvie-Ann
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