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ALMOND CHICKEN SOUP with SWEET POTATO, COLLARD GREENS & GINGER
Serves 4
This sounds a little strange but it is SO GOOD!
4 c. chicken stock
½ onion, diced
1 garlic clove, minced
1 large sweet potato, peeled and diced (2 c.)
8 oz. boneless, skinless chicken breast, cut into 1" pieces
½ c. smooth almond butter (grind your own at The Co-op)
1 c. collard greens, coarsely chopped
2 T. fresh ginger, minced
salt and freshly ground pepper to taste
1 lime, cut into wedges
Combine the stock, onion, garlic and sweet potato in a stockpot and bring to a boil. Reduce heat to a simmer and add chicken. Cover and simmer for about 20 min.
Whisk together the almond butter and ½ c. of the soup mixture into a thick paste. Add the collard greens and ginger to the soup. Bring to a boil, then reduce heat and simmer for a few minutes. Stir in the almond butter/soup paste. Season with salt and pepper.
Pour into individual serving bowls and squeeze a little lime juice into each bowl.
Recipe from wholeliving.com
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