3 stalks celery, sliced (1 1/2 cups)
2 medium carrots, chopped (1 c)
1 large onion, chopped (1 c)
3 cloves garlic, minced
2 T butter, coconut oil, ghee, or olive oil
3 c chicken or vegetable broth
1 medium yukon or red potato, diced (1 c)
1 medium zucchini sliced (1 c)
1/2 t black pepper
1-2 tsp sea salt
1 16 oz can tomatoes or fresh tomatoes with juices
1/2 c raw almond butter or other nut butter of your choice
In a large sauce pan cook celery, carrots, onion, and garlic in oil, covered, about 5 minutes or till onion is tender. Stir in water, potato, zucchini, and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in undrained tomatoes.
**If you prefer your vegetables cooked less to preserve more of their vitamin content, instead of cooking onions in oil, marinate and massage them in olive oil until translucent. Add all vegetables and broth and heat until warm and potatoes are an edible consistency.
In a small bowl, gradually stir about 1 cup broth into nut butter till smooth. Return mixture to saucepan. Cook and stir till heated through.