Directions

1Bring cashews and water to boil in a medium saucepan. Lower to medium heat and let simmer for 15 to 20 minutes. Turn heat off and set aside.

2On the stove, heat a Dutch oven or deep soup pot. Add avocado oil along with onion, celery, carrots, and chicken. Cook for 5 minutes on medium heat.

3Add garlic, ginger, and fresh turmeric to the pot and cook for 3 more minutes. Stir constantly.

4Add thyme, salt, pepper, and chicken broth. Bring to a boil. Cook for 5 minutes.

5Add the Swiss chard to the pot. Turn heat down to medium-low. Cook for 10 more minutes.

6Place cashews and water in a blender with collagen powder (be sure that the water has completely cooled or that your blender is vented and can be used with hot liquid). Blend on high for 1 minute. Add more water if needed; the mixture should look creamy and thick.

7Add cashew mixture to the soup pot and stir. Cook on low heat for 5 more minutes.

8Stir again and serve.