Chicken soup with leafy greens and sweet potato

Chicken soup with leafy greens and sweet potato

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

Chicken soup that really is good for the soul.

Ingredients

Quantity Ingredient
1 litre chicken stock
1 large onion, thinly sliced
1 large sweet potato, peeled and chopped into 1.5cm cubes
3 boneless, skinless chicken breasts
2 tablespoons finely chopped fresh ginger
100g Plain nut butter, we used almond
2 handfuls spring greens, roughly chopped
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 lime, cut into wedges
chopped coriander

Method

  1. Put the stock, onion, sweet potato, chicken and ginger into a large pan and bring to the boil. Turn down the heat and simmer for 15 minutes, then spoon out 3 tablespoons of the stock into a small bowl and mix with the almond butter to make a smooth paste.
  2. Add the spring greens to the soup and simmer for 5 minutes. Remove the chicken, shred into bite-sized pieces and return to the soup. Add the almond paste to the soup and stir well to combine, season to taste and serve in bowls with a wedge of lime on the side and a sprinkling of chopped coriander over the top.
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