Adapted from Peter Barley – Fresh Food Fast
Yield: 4 servings
- 2 TBS extra-virgin olive oil
- 2 cups diced onion
- 2 tsp. coarse sea salt or kosher salt, plus additional to taste
- 1 -2 yams/sweet potatoes, peeled and cut into 1 inch chunks (about 4 cups)
- 3 garlic cloves, finely chopped
- 1 small jalapeno pepper with seeds, minced
- 1 TBS. minced fresh ginger
- 1 teaspoon ground coriander
- ½ tsp. turmeric
- 1 (14oz.) can coconut milk
- 1 small bunch collard greens, though stems removed, and leaves cut in half along the rib, and then crosswise into ¼-inch-wide strips
- 1 lime cut into wedges
- ½ cup roughly chopped cilantro, for garnish
- In a large saucepan (or soup pot) over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 – 4 minutes.
- Add sweet potato, garlic, jalapeno, ginger, coriander, and turmeric and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
- Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
- You can also puree the soup by mashing the cooked yams with a potato masher, or you can fully puree it with an immersion blender if you want.
- Serve soup with a slice of lime and sprinkle with fresh cilantro.
- For a fuller meal in a bowl, serve with jasmine rice and several crispy tempeh strips on top.
Variation: You can use torn kale pieces instead of collards. Just add them to the soup at the end and stir. Cook for 2 -3 minutes at most. They will wilt down immediately and remain vibrant in color.
Photo credit: oh estelle, (used with permission under Creative Commons license)