Fruited Curry Chicken Salad
10th April 2015
New You Anchovy Tapenad
10th April 2015
Ingredients
- 3 1/2 cup sweet potato(es) peeled and diced
- 1/3 cup celery diced
- 1/3 cup onion finely chopped
- 3/4 cup cooked ham diced
- 3 1/4 cup organic vegetable stock
- 1/2 tsp Himalayan Crystal Sea Salt or to taste
- 1 tsp ground white or black pepper or to taste
- 5 tbsp buckwheat
- 2 cup almond milk
- 5 tsp coconut oil
Servings:
Instructions
- Combine the sweet potatoes, celery, onion, ham and vegetable stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
- In a separate saucepan, melt  the coconut oil over medium-low heat. Whisk in  flour with a fork, and cook, stirring constantly until thick, about 1 minute.
- Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
- Enjoy!
