Almond Chicken Soup With Sweet Potato Collards And Ginger Recipes

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ALMOND CHICKEN SOUP WITH SWEET POTATO, COLLARDS, AND GINGER



Almond Chicken Soup with Sweet Potato, Collards, and Ginger image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • Ladle the soup into bowls, and squeeze with lime wedge.

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