A little chilly outside? Here’s a fantastic recipe that I got from Integrative Fertility who heads the acupuncture program at Pacific Fertility Center in San Francisco. A yummy little twist on Mom’s chicken soup!
Sweet Potato, Cilantro Chicken Soup
INGREDIENTS: Serves 4
1 medium sweet potato, peeled and cubed 2 tablespoons butter or ghee
1/2 onion, sliced
4 cloves garlic, minced
1/4 teaspoon ground cumin
4 cups vegetable or chicken stock
1/2 roast chicken, shredded
2 tablespoons fresh cilantro, finely chopped! juice of 1/2 lime
1/2 ripe avocado, sliced
Sea salt and freshly ground black pepper to taste
1 Bring some water to a boil in a medium saucepan at medium heat and add the cubed sweet potatoes. Cook for about 10 minutes, until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.
2 In a large sauce pan over a medium-high heat melt the butter or ghee. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.
3 Add the garlic, cumin as well as salt and pepper to the pot. Mix well and cook for another minute.
4 Add the stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, followed by the tomatoes, lime juice, cooked sweet potatoes and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavors some time to blend.
Serve warm topped with the avocado slices.
Christina Martin is the founder of Tao to Wellness. She is an Acupuncturist, Chinese Herbalist and Teacher and has been in practice for fifteen years. She holds a Master’s Degree in Traditional Chinese Medicine and is a fellow of the American Board of Oriental Reproductive Medicine. Christina entered Acupuncture school without ever having an Acupuncture treatment. She simply felt it was her calling.