ALMOND CHICKEN SOUP WITH SWEET POTATO, KALE, & GINGER
4 cups of Chicken Stock
1/2 onion, diced
1 garlic clove, minced
1 large sweet potato, peeled and diced, (about 2 cups)
1/2 cup fresh Almond Butter
8 oz. of boneless, skinless chicken breast, cut into small bite-size pieces
1 cup Kale, rinsed and finely chopped
2 Tablespoons ginger, minced
2 Tablespoons of Lime Juice
Salt and Pepper
1) Combine the stock, onion, garlic, ginger, and sweet potato in 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, blend together the almond butter, and a little of the warm stock to make a thick paste.
3) Add the greens and almond butter mixture to the soup, and continue cooking for another 5 minutes.
4) Add in the lime juice and adjust seasoning with salt and pepper.