Inspiration

CHICKEN, LEAFY GREENS AND ALMOND BUTTER SOUP

James Vickers

Ingredients

1L chicken stock

1 thinly sliced onion

1-2 sweet potato peeled and diced

3 chicken breasts

2 tbsp fresh ginger finely chopped

100g of almond butter (or any favourite butter - mine is Pip & Nuts almond and coconut ?)

2 handfuls of kale / spring greens

Lime wedges to serve

 

Recipe

Slightly brown the chicken and set aside.

Add onion, potato, ginger and stick to the pan and simmer for 15 minutes.

Then mix the butter with 3 tablespoons of stock from the pan then return to the mix along with greens and chicken to finish cooking.

And that’s it!

 

Speedy, delicious and so good for you!