Categories
dinner

Almond Butter Soup (Whaaaat)

Once you get past the mental block of almond butter in soup (it’s for the best, I promise) you’ll realize how perfect this is for nights when you want soup that has a bit more oomph than usual– both in terms of taste and substance!

image

So, I’ll admit. As obsessed as I am with almond butter, when I heard of almond butter in soup, I too was skeptical. However, in this particular soup, it really works to give the soup a rich, nutty taste without any cream. 

BEST FOR- cold nights when you want soup that has a bit more oomph than usual– both in terms of taste and substance.

MUSICAL PAIRING- Purple Yellow Red and Blue by Portugal. The Man

INGREDIENTS
(Serves 6)

48 oz chicken broth
1 yellow onion, diced
2 minced garlic cloves
2 large sweet potatoes, diced
1.5 tbs minced fresh ginger
Red chili pepper flakes (to taste)
8 oz boneless, skinless chicken breast, cut into 1-inch pieces
¾ cup smooth almond butter
8 cups of kale, chopped
1 bag frozen corn
1 lime, cut into wedges
salt & peper

DIRECTIONS

  1. Combine the broth, onion, garlic, and sweet potato in a large pot and bring to a boil. Then reduce the heat to a simmer and add the chicken, ginger, and red chili pepper flakes. Cover and simmer for roughly 20 minutes.
  2. Put the almond butter in a blender. Fill the rest of the blender with a little less than half of the soup from the pot. Using a slotted spoon, return the pieces of chicken (leave the potatoes, onions, etc.) from the soup in the blender to the soup in the pot. Then blend until smooth and creamy.
  3. Pour the mixture from the blender back into the soup pot. Stir. Add the kale and corn to the soup and bring to a boil. Once boiling, reduce the heat and simmer, covered, for 5 minutes. 
  4. Season with salt, pepper, and desired amount of lime (I did two slices per bowl as you see in the picture… may have been a tiny bit much) and enjoy!

NOTES:

  • The recipe that this is inspired by called for chicken, which is what I used. But based off the final product, I think it would be muuuuch better as a seafood soup, as in with shrimp and/or crab instead of chicken.
  • This would also be super good over rice or with the addition of rice, because it has much more of a curry taste than I’d ever expect out of a dish with very few ingredients in common with curry.

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