Chicken, Kale & Sweet Potato Soup

Gluten, Grain, Dairy, Egg, Nut and Sugar Free

Although it’s now spring time, the nights are still cool enough to enjoy a nice, warm, filling soup. Over winter, this soup had become one of our favourites.

INGREDIENTS:

• 4 x chicken thighs diced
• 2 Tblspn Extra Virgin Olive Oil
• 1 x leek (white part only sliced)
• 7 cm fresh ginger diced
• 1 x large clove garlic diced
• 700g sweet potato (cut in 2cm pieces)
• 2 tspn ground cumin
• 2 tspn ground turmeric
• 1.5 ltres stock/broth/water
• Juice and zest of 1 x lime
• 1 x bunch kale (sliced with stems removed)
• 270 ml coconut cream
• Salt and pepper to taste
  
  
  
  
  
  

METHOD:

1. In a large pot heat oil on medium-high heat and add chicken and leek, cooking until chicken starts to brown.
2. Add garlic, ginger and sweet potato for 1 minute.
3. Mix in spices and allow to heat for 2 minutes.
4. Pour in stock bringing to a boil then reduce heat to allow to simmer.
5. Add kale, coconut cream, lime juice and zest.
6. Season to your taste with salt and pepper.
7. Simmer for 30 minutes.
8. Serve on its own or with some homemade naan or garlic bread.
   
   
   
   
   
   

NOTES:


If you are vegetarian or vegan, omit the chicken, it will still be delicious!! This makes a HUGE pot so there will be plenty of leftovers, halving the recipe would be enough for a family of four.