Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Almond Chicken Soup with Sweet Potato, Collards, and Ginger Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Servings: 4 Sweet potato and almond butter give this soup a creamy, decadent texture. Ingredients 4 cups chicken stock ½ 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 ½ 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 Directions 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. 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. Ladle the soup into bowls, and squeeze with lime wedge. Originally appeared: Whole Living, January/February 2011 Rate It PRINT