We’re officially more than half way through Winter, sing alleluia to that, especially on a day like today! This soup is actually quite high in protein with the chicken, almond meal and coconut milk. It’s gluten and dairy free and absolutely delicious. The almond meal also makes it quite thick and a little bit creamy. Nothing artificial and super clean with it being flavoured from the cumin and turmeric which gives it anti-inflammatory properties too. It’s also anti-viral with the coconut milk…..plus Vitamin A from the sweet potatoes….OK too technical but I get excited by this stuff! Basically it’s good for your immune system and seeing as its flu season and the extra alarming man flu season (aka grumpy husband) it’s perfect to boost the immune system.
If fructose intolerant or on FODMAPS diet swap the sweet potatoe for Kent or JAP pumpkin or just use half sweet potato and half pumpkin. It will be fine per serving size. Plus use only the green part of the spring onions and leek, it will still be super tasty.
CHICKEN, SWEET POTATO AND ALMOND SOUP
- 500 grams sweet potato (or other orange veges like pumpkin and carrot)
- 2 chicken breasts
- 1 x tablespoon olive oil
- 3 x spring onions
- 1 x leek
- 1 litre chicken stock
- ½ cup almond meal
- 1 x red chilli (optional)
- 1 x 2cm piece ginger
- 1 x tbsp. turmeric
- 1 x tbsp. cumin
- 1 tablespoon soy sauce
- 1 cup light coconut milk
- season with salt n pepper
Garnish with (optional)
- handful of pumpkin seeds
- goats feta
- extra chilli
Get all your ingredients ready; chop the chilli, spring onions and ginger. Slice the chicken breasts into strips. Peel and roughly chop the sweet potato and orange veges.
Add olive oil to a stock or crock pot and cook chicken on a medium heat for a few minutes with chilli, ginger, soy sauce, spring onions, turmeric, cumin and leek. Add chicken stock and turn down to low heat.
Add sweet potato and orange veges to the stock pot and cook for approximately 10 mins. Add almond meal and cook for another 5 minutes or so until chicken and sweet potato is cooked, stirring every few minutes or so.
Add the coconut milk and season with salt n pepper. Cook on a low heat for another few minutes, then blend in a thermomix or food processor, unless you like it chunky so its more manly like a stew. Serve into bowls and garnish with pumpkin seeds, feta and chilli. (Chill is great for the metabolism too)
Serve over rice or rice noodles.
*Will do a thermomix adaptation shortly if anyone needs it.