Ingredients
- 28oz can diced tomatoes
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup vegetable broth
- 4 tbsp cashew butter*
- 1 tbsp maple syrup
- 1 tbsp Italian seasoning
- 1 tbsp dried basil
- 1/2 tsp ground cayenne (optional)
- 2 carrots, chopped
- 1 medium zucchini, chopped
- fresh basil for topping
Instructions
- Place a saucepan over medium heat and add a few tablespoons of water or coconut oil to the pan.
- Add in your minced garlic and onions and sauté for 5 minutes.
- Add in the rest of your ingredients, except the cashew butter, and bring to a boil. Once boiling reduce the heat to a simmer, cover and cook for 15 minutes.
- When the soup is done, add in your cashew butter and blend with an immersion blender.
- Serve with a little fresh basil on top.
- * You can also sub 1/2 cup full fat coconut milk for the cashew butter.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 202 calories |
| Protein | 6.2 g (12.4%) |
| Carbs | 25.9 g (51.4%) |
| Fat | 9.5 g (42.2%) |
|
Protein (12.4%)
Carbs (51.4%)
Fat (42.2%)
|
|
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