Creamy Cashew Chicken Soup with Kale

It looks a little strange, the idea seems odd, but I assure you -- it's fantastic. If you Google West African peanut soup, you'll get tons of recipe results, so clearly I am not alone in my love for this dish. Usually I use peanuts, but since many of my readers avoid these (either for allergy reasons or because they eschew legumes altogether) I tried it with cashews and cashew butter and was very pleased with the results. I think that sunflower seed butter would also work well.

I added lots of kale. I love its texture in soup, because it stays hearty and chewy, which is especially nice for us low-carbers who don't use noodles, rice, or soup dumplings. It makes the soup feel more substantial and is healthy to boot. I always add chayote squash as well, but you could certainly substitute zucchini, string beans, or even sweet potato.

CASHEW CHICKEN SOUP WITH KALE
Serves about 4

INGREDIENTS

• 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 bunch kale, stemmed and torn into pieces
• 1/2 cup creamy cashew butter, peanut butter, 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)

DIRECTIONS

1. Heat the oil over medium-high until quite hot. Add the shallots and cook until browned and crisp.
2. Turn down the heat to medium and add the ginger, garlic, and cayenne. Cook for about a minute. Add the chicken and cook until starting to color.
3. 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.
4. Mix some of the broth with the cashew or peanut butter, then stir it into the soup. Add salt and pepper to taste.
5. Serve, garnished with crushed peanuts or cashews.

Posted in: chicken,poultry,soup