Originally uploaded by Creatively Motivated
Well I guess I should change the name, because there were no almonds involved in the making of this soup. I forgot all about the almond butter! Technically I guess I could have made my own, but I didn’t make plans to do it, so I just went without. The soup was still delish! I wasn’t sure about the whole sweet potato thing at first, but it plays nicely with ginger, onion, and garlic.
(Recipe from http://www.wholeliving.com)
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
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 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.
I didn’t use the almond butter or the lime. And I used probably about a 1/4 teaspoon of ground ginger. I was afraid of it being too much, but I could have added more.