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1
Heat the oil in a soup pot.
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2
Add the onion and celery and saute over medium heat until golden.
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3
Add the garlic, potato, wine, tomato, about two thirds of the brussels sprouts (reserve and set aside the remainder), water with bouillon cubes, and seasoning.
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4
Bring to a rapid simmer, then lower the heat.
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5
Cover and simmer gently for 30 to 35 minutes, or until all the vegetables are tender.
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6
Remove from the heat.
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7
Transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth.
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8
Transfer back to the soup pot, and whisk in the almond butter until smoothly integrated into the stock.
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9
Or add the almond butter, then insert an immersion blender into the pot and puree the soup until smooth.
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10
If needed, add enough water to give the soup a smooth, medium-thick consistency.
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11
Return to very low heat.
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12
In a separate saucepan, steam the reserved brussels sprouts in about 1/2 inch of water until they are bright green and tender-crisp.
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13
Stir them into the soup.
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14
Season with lemon juice, salt, and pepper.
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15
Serve at once.
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16
Garnish each serving with a sprinkling each of parsley and the optional almonds.
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17
Per serving:
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18
Calories: 224
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19
Total fat: 14g
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20
Protein: 8g
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21
Fiber: 6g
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22
Carbohydrate: 21g
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23
Cholesterol: 0mg
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24
Sodium: 77mg
