Immunity Ginger, Sweet Potato & Chick'n Soup

Recipe:

Immunity Ginger, Sweet Potato & Chick'n Soup

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Serves: 4-6
Prep Time: 15 minutes
Cooking: 20 minutes
Recipe By: Elizabeth Varga

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Ingredients

2 tablespoons extra virgin olive oil, divided

1 yellow onion, diced

2-inch piece ginger, grated

4 cloves garlic, minced

2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

4 cups vegetable broth

2 medium sweet potatoes, peeled and cubed into 1-inch pieces

1 package Abbot’s Chopped Chick’n

1 14 ounce can coconut milk

1 bunch kale, destemmed and chopped

1/4 cup fresh cilantro, chopped

2 cups cooked brown rice

3 tablespoons chili crisp

Gluten-free pita, to serve

Description

Invest in your wellness with this soothing bowl of gingery sweet potato and Chick’n soup. The medley of warm, aromatic spices fight inflammation while Abbot’s plant-rich Chick’n provides necessary iron and protein to bolster your overall health.

Method

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft.

2. Add the ginger, garlic, garam masala, turmeric, and cayenne and cook for one minute.

3. Add the vegetable broth and sweet potatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes, until the sweet potatoes are just tender.

4. Meanwhile, cook the Chick’n according to the package directions, using the remaining tablespoon of olive oil.

5. Stir the coconut milk and kale into the soup and cook 2-3 minutes until the kale is just soft.

6. Remove from the heat and add cooked Chick’n.