Creamy Almond & Chicken Soup

This soup incorporates multiple skin-loving and protein-rich ingredients, making it the ultimate powerhouse soup:

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the Almond Paste: Soak the almonds in hot water for 10 minutes, peel them, and blend with 1/4 cup water into a smooth paste. Set aside.

Step 2

2. Cook the Chicken: Heat olive oil or ghee in a large pot. Add chicken pieces and cook until lightly browned. Remove and set aside.

Step 3

3. Sauté Aromatics: In the same pot, add onions, garlic, and ginger. Sauté until golden and fragrant.

Step 4

4. Build the Base: Stir in turmeric, cumin, garam masala (if using), and black pepper. Cook for 1 minute to release the spices' aroma. Add the almond paste and stir well, letting it cook for 2-3 minutes.

Step 5

5. Simmer the Soup: Add chicken stock or water, bring to a boil, and reduce the heat to a simmer. Add the browned chicken pieces and cook for 10 minutes.

Step 6

6. Add the Veggies: Toss in the spinach, carrot, sweet corn, and green peas. Simmer for another 10-12 minutes until the vegetables are tender.

Step 7

7. Finish with Milk (Optional): Stir in the milk for a creamy texture, and adjust salt as needed.

Step 8

8. Garnish and Serve: Ladle the soup into bowls and garnish with fresh coriander leaves, a drizzle of cream, and toasted almond slivers for added texture.