Almond Chicken Soup with Sweet Potatoes, Collards and Ginger

A guest post by Heather Sullivan
Gluten-free /Dairy Free.

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A few weeks ago I did a cleanse using the Clean Program as a guide.  Coincidentally, the latest issue of Whole Living features a guide for a 28 day detox with week 1 being very similar to the Clean Program guidelines- no wheat, dairy, caffeine, alcohol, soy or sugar.  Whole Living posted a few recipes for each week, including this soup.  I highly recommend it whether you’re detoxing or not.  It’s hearty but still low calorie, loaded with vegetables, high in fiber, protein, antioxidants and low-glycemic.  FYI, I added jalapeno for a little kick.


-4 cups chicken stock
-1/2 yellow onion, diced
-1 minced garlic clove
-1 large sweet potato, peeled and diced (2 cups)
-8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
-1/2 cup smooth almond butter
-1 cup collard leaves, coarsely chopped
-2 tablespoons minced fresh ginger
-Coarse salt and freshly ground black pepper
-1 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. 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. Season with salt and pepper.

3.       Ladle the soup into bowls, and squeeze with lime wedge.
Love Heather’s recipes?  Read more Green and Plenty recipes on Healthy Kids Ideas Exchange, or experience her full blog on bloggerspot, which includes “green” tips for a healthy household.

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