Almond Chicken Soup with Sweet Potato and Ginger

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Ingredients (serves 4)

  • 4 cups chicken stock
  • 1/2 onion, diced
  • 1 minced garlic clove
  • 1 large sweet potato, peeled and diced (2 cups)
  • 230g skinless chicken breast, cut into 2cm pieces
  • 1/2 cup almond milk (make sure it’s unsweetened!) – Optional
  • 1 cup spinach leaves, coarsely chopped
  • 2 tablespoons minced fresh ginger
  • Coarse salt and freshly ground black pepper
  • 1 lime, cut into wedges

 

Method

  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 milk and 1/2 cup of the soup mix. Add the spinach 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 mixture. Season with salt and pepper.
  3. Ladle the soup into bowls, and squeeze with lime wedge.

 

Exchanges

2 cups = veg 1, protein 1, starch 0.5, fat 2