almond chicken soup with sweet potato, collards, and ginger

ingredients
all
4 cups chicken stock
yellow onion
one half
1 clove garlic
minced
1 whole sweet potato
peeled and diced
8 oz chicken breast
boneless, skinless, and cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves
coarsely chopped
2 tbsp fresh ginger
minced
coarse salt
to taste
freshly ground black pepper
to taste
1 whole lime
cut into wedges
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 butter and 1/2 cup of the soup mixture into a thick paste.
3
Add the collard 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 butter paste.
4
Season with salt and pepper.
5
Ladle the soup into bowls, and squeeze with lime wedge.
notes
You can also incorporate a spoonful of red curry and/or sliced serrano chiles when preparing the almond paste.