Almond, Sweet Potato, Chickpea and Greens Soup

Every winter I host a soup party.  Much like a cookie exchange, the women invited bring containers of soup to send home with participants.  We spend the night sampling all the soups over wine and laughter.  At the end of the night, each lady leaves with a basket full of soup to fill her freezer and hopefully, keep her warm til winter ends.

This year marks the seventh(!) time I've had this party.  In hindsight, I probably should have kept a record of all the amazing soups that have been made.  We always share our recipes, but over the years I've misplaced some.  I'm trying to decide which soup will make the cut for that special night.  The criteria for me?  Must be original; delicious; freeze well and make an impression.

This soup is definitely in the running.  It's a filling soup, with good sources of veg and protein.  The almond butter makes things creamy without adding any dairy.  The collard greens become silky and smooth.  You could substitute kale or chard for the greens.  It freezes well and makes a big pot.  Enough for a large gathering or a soup party.

Almond Sweet Potato Chickpea & Greens Soup

adapted from Whole Living

6 cups vegetable stock
1 Tbsp coconut oil

1 cup onion, dice

1 minced garlic clove

1 tsp Aleppo pepper (or cayenne)

3 cups sweet potato, peeled and diced

2 cups chickpeas

1/2 cup smooth almond butter

2 cups collard leaves, coarsely chopped

2 Tbsp minced fresh ginger

Coarse salt and freshly ground black pepper

 

In a large pot, heat coconut oil until melted.  Add onions and saute until translucent.  Add garlic, Aleppo pepper and stir around.  Add sweet potatoes and saute 2min more.  Add broth and bring to a boil.  Reduce heat and simmer about 20min, until sweet potato cooked through.

Whisk together almond butter and a couple ladlefuls of hot broth.  Stir into soup.  Add greens, chickpeas and ginger and cook about 10min more.  Add salt and pepper to taste.  Enjoy!