Cashew Soup
Who LOVES creamy, warm soup? I know I do! This soup is loaded with healthy fats and digestion-helping herbs and spices. It also has a little bit of kick from the metabolism-boosting jalapeños, which gives this soup perfect creamy, spicy, savory balance.
Phase 3 | Serves 6
Prep time: 15 minutes | Total time: 1 hour, 15 minutes
Ingredients
1 tablespoon coconut oil
1 chicken breast, cut into 1/2-inch pieces
1 medium yellow onion, chopped
1 red bell pepper, cut into small cubes
2 jalapeños, seeded and minced
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
4 cups chicken broth
3/4 cup cashew butter
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 cup chopped fresh tomato
3 cups baby spinach
1/2 cup chopped fresh cilantro
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup raw cashews, crushed or whole
Directions
- In a medium skillet, melt the coconut oil over medium-high heat. Add the chicken and saute until it is browned, about 5 minutes. Add the onion and bell pepper. Saute for 5 minutes more. Add the jalapeños, ginger, garlic, coriander, and cumin. Cook for 3 minutes, stirring to coat the vegetables with the spices. Remove the skillet from the heat.
- In a large soup pot or Dutch oven, bring the broth to a simmer over medium-high heat. Add the cashew butter and whisk until it is fully melted into the broth, about 3 minutes. Add the sweet potato and tomato. Simmer for 20 minutes more. Stir in the spinach and cilantro, then remove from the heat. Season with the salt and black pepper.
- Divide the soup among six bowls. Divide the cashews among the bowls, sprinkling them on top of the soup, and serve.
Who LOVES creamy, warm soup? I know I do! This soup is loaded with healthy fats and digestion-helping herbs and spices. It also has a little bit of kick from the metabolism-boosting jalapeños, which gives this soup perfect creamy, spicy, savory balance.
Phase 3 | Serves 6
Prep time: 15 minutes | Total time: 1 hour, 15 minutes
Ingredients
1 tablespoon coconut oil
1 chicken breast, cut into 1/2-inch pieces
1 medium yellow onion, chopped
1 red bell pepper, cut into small cubes
2 jalapeños, seeded and minced
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
4 cups chicken broth
3/4 cup cashew butter
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 cup chopped fresh tomato
3 cups baby spinach
1/2 cup chopped fresh cilantro
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup raw cashews, crushed or whole
Directions
- In a medium skillet, melt the coconut oil over medium-high heat. Add the chicken and saute until it is browned, about 5 minutes. Add the onion and bell pepper. Saute for 5 minutes more. Add the jalapeños, ginger, garlic, coriander, and cumin. Cook for 3 minutes, stirring to coat the vegetables with the spices. Remove the skillet from the heat.
- In a large soup pot or Dutch oven, bring the broth to a simmer over medium-high heat. Add the cashew butter and whisk until it is fully melted into the broth, about 3 minutes. Add the sweet potato and tomato. Simmer for 20 minutes more. Stir in the spinach and cilantro, then remove from the heat. Season with the salt and black pepper.
- Divide the soup among six bowls. Divide the cashews among the bowls, sprinkling them on top of the soup, and serve.
