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CASHEW CHICKEN SOUP WITH KALE
Serves about 4
1-2 Tbs fat of choice (I used coconut oil)
3 shallots, thinly sliced
1 Tbs grated fresh ginger (or 1 tsp dried)
1 Tbs garlic, minced or pressed (about 3 cloves)
8 oz chicken breast, sliced or cubed
1/4 tsp cayenne pepper
4-6 cups chicken broth
1 can fire-roasted diced tomatoes
2 chayote squashes, cut into chunks (or another vegetable, see description)
1 bunchkale, stemmed and torn into pieces
1/2 cup creamy cashew butter, peanutbutter, or a combination of both (or you could try sunflower seed butter)
Salt and pepper to taste
Crushed cashews or peanuts for garnish (1-2 oz)
Heat the oil over medium-high until quite hot. Add the shallots and cook until browned and crisp.
Turn down the heat to medium and add the ginger, garlic, and cayenne. Cook for about a minute. Add the chickenand cook until starting to color.
Add 4 cups of broth, bring to a boil,then reduce to a simmer. Add the tomatoes, chayote, and kale, and simmer, stirring occasionally, until vegetables are tender and chicken is cooked through. Add more broth if desired.
Mix some of the broth with the cashew or peanut butter, then stir it into the soup. Add salt and pepper to taste.
Serve, garnished with crushed peanuts or cashews.