1cupalmond butter(peanut or cashew butter will work here, too)
½cuporganic tomato paste
5cupsorganic chicken stockor vegetable stock
1bushelorganic kalelacinato or dinosaur, torn into small pieces and stems removed
1tbspcoconut oil
2tspsaltdivided
2tspblack pepperdivided
½tspred chili flake
fresh parsley chopped, for serving
nutschopped, for serving
Instructions
In a large pot, heat the coconut oil over medium high heat. Nestle the chicken into the pot, and sprinkle with 1 tsp salt and 1t sp black pepper. Cook for 3-4 minutes per side until it becomes golden brown (it does not have to be fully cooked) and remove from the pot.
Lower the heat to medium and add the sweet potato, onion, ginger, garlic, tomato paste, and the remaining salt and pepper. Stir to scrape up any browned bits from the pot and cook for 10 minutes until the sweet potato begins to soften.
Slice the chicken into smaller pieces then place back into the pot. Add the almond butter and stock. Stir until the almond butter melts and let the soup simmer on medium heat until it thickens, about 20-30 minutes.
Before serving, stir the kale into the soup. You just want to warm it up, not cook it – about a minute or so.