Tuesday, September 20, 2011

Chicken Almond Soup with Butternut Squash and Mustard Greens

This is the perfect fall soup:  It's full of hearty vegetables and chicken pieces.  It even tastes a little creamy thanks to the almond butter and almond milk in the broth.  Who says comfort food can't be healthy?

Warm, rich and delicious:  the perfect end to a cold day!

2 yellow or sweet onions, diced
1tbs macadamia nut oil (or other oil of your choosing)
3 garlic cloves, minced
2tbs fresh minced ginger
2tsp lemon grass
2 quarts chicken stock, gluten free
6 boneless, skinless chicken thighs, cut into 1" chunks
1 bunch mustard greens, washed well and cut into 1" strips
1/2 of a large butternut squash, peeled, seeded and cut into 1" chunks
3 zucchini, washed, cut in half and then sliced into 1" pieces
1/2c raw unsalted creamy almond butter
1/2c unsweetened original almond milk
1 lime, juiced

1. In a large soup pot over medium high heat, saute onion with garlic, ginger and lemon grass until beginning to brown. 
2. Add chicken stock and chicken and bring to a boil.  Turn the heat to medium low, cover, and cook about 20 minutes.
3. Add in greens, squash, and zucchini and cook another 20 minutes or until veggies are tender.
4. Take out about 1/2c of broth and mix it with the almond butter.  Pour the mixture back into the soup.  Add the almond milk and the lime juice and turn off the heat.  Stir well and adjust seasonings if needed.  Ladle into bowls and enjoy!

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