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Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Sweet potato and almond butter give this soup a creamy, decadent texture.

Whole Living, January/February 2011 http://www.marthastewart.com/130312/almond-chicken-soup-sweet-potato-collards-and-ginger
4.274195
Rated
85.4839100(68)68
  • Yield Serves 4

Ingredients

    • 4 cups chicken stock
    • 1/2 yellow onion, diced
    • 1 minced garlic clove
    • 1 large sweet potato, peeled and diced (2 cups)
    • 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
    • 1/2 cup smooth almond butter
    • 1 cup collard leaves, coarsely chopped
    • 2 tablespoons minced fresh ginger
    • Coarse salt and freshly ground black pepper
    • 1 lime, cut into wedges

Directions

  1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
  2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
  3. Ladle the soup into bowls, and squeeze with lime wedge.

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