A Recipe You Must Try

Grace seemed to be coming down with something yesterday so I decided to make this soup for dinner. Chicken broth, garlic, ginger and onions all have natural healing qualities. It was so unique and delicious that I just had to share it! Perfect with some warm cornbread.

I've posted it to Pinterest but for those of you who haven't joined the obsession, here's the recipe...

(Recipe and photo credits go to wholeliving.com)

Almond Chicken Soup with Sweet Potato, Collards and Ginger

• Serving Size: 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.