Spicy Coconut Sweet Potato Soup With Greens
Adapted from “Fresh Food Fast” by Peter Berley
2-3 tablespoons olive oil
2 cups diced onion (about 2 medium onions)
1 tablespoon minced fresh ginger, peeled (about half the length of your thumb)
3 garlic cloves, finely chopped
1 small jalapeno pepper with seeds, minced (Use chile of choice)
1 teaspoon coriander seeds, toasted and ground or 1 teaspoon ground coriander
½ teaspoon turmeric
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups – I found this equaled about 4 small sweet potatoes)
1 14-ounce can lite coconut milk
1-2 teaspoons coarse sea salt or real salt
1 small bunch collard greens, tough stems removed, leafs cut into ¼ inch wide strips (kale would work equally well, even bok choy)
1 limes, cut into wedges
½ cup roughly chopped cilantro, for garnish
In a large saucepan over medium heat, warm oil. Add onion and sauté until softened, 3-4 minutes.
Add ginger, garlic, chiles, plus the coriander and turmeric. With a wooden spoon, stir to coat aromatics with spices, creating a bit of a paste. Add sweet potatoes, 2 cups of water, coconut milk and salt. Increase heat, bring up to a boil, then reduce heat and simmer, covered, for about 15 minutes.
Add greens to soup and simmer, uncovered, until tender, about 10 minutes. Add extra water if soup is too thick.
Ladle soup and top with a spoonful of steamed rice and crispy tempeh strips (see details below). Squeeze lime and sprinkle with cilantro.
Crispy Tempeh Strips
1 8-ounce package of soy tempeh, cut into ¼-inch strips (I got about 10-12 pieces)
1.2 cup olive oil
coarse sea salt or real salt
In a large sauté pan over medium heat, warm oil until hot but not smoking. Fry tempeh in batches (don’t crowd pan) until golden brown on both sides, 3-4 minutes. Drain on paper towels and sprinkle with salt immediately.
Enjoy the comfort and warmth of this amazing healthy soup. Oh’ and be sure to freeze some leftovers.