This soup is one of the reasons I am glad we have real winters in Vancouver. (Sorry to the rest of Canada, I know we don’t have Real Winters like you do, but it seems cold enough to me.) I’m happy eat soup year round, but I know some people like to keep it to the colder months, so here’s one more for you, while we have this intermittent warm and cold Spring weather.
I know it might seem odd to add almond butter to soup, but trust me, it is awesome! It adds a creaminess in a way you cannot imagine until you eat it; it is creamy without any dairy. Plus there’s a little extra protein in it.
This recipe comes from this website. One thing I changed was adding 1/3 cup almond butter instead of 1/2 cup. I also changed the order of the cooking; I like to brown the chicken first, and the recipe called for adding it later with the broth and tomato.
Enjoy, because this is so good!
What you need:
- 1-2 tablespoons olive oil
- 4-6 skinless, bone-in chicken thighs
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 2 cups tomato purée
- 2 & 1/2 cups chicken broth
- 3 pounds sweet potatoes peeled and cut into 2-3cm pieces
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- one minced fresh chili or 1/2 tsp chili powder
- 3 red bell peppers, chopped
- 1/2 cup almond butter
What you do:
- Heat the oil in a large pot over medium-high heat. Add the chicken pieces and allow them to brown on each side.
- Turn the heat down to medium and add the onions, cooking for about 5 minutes, until softened. Now add the garlic and cook for another minute.
- Add the sweet potatoes, cumin, coriander, cinnamon and chill, then pour in the chicken stock and tomato purée. Cover the pot and bring it to a simmer; leaving it with the lid on for about 40 minutes, stirring from time to time.
- Add the red peppers; take the lid off and cook for about 10 more minutes.
- Remove the chicken pieces and take the meat off the bone. Use two forks pull the chicken apart, then put the chicken back into the soup.
- Just before serving, stir in the almond butter.
- Serve as is, or top it with a little cilantro.