Wednesday, May 10, 2006

Spicy Coconut Sweet Potato Soup with Collard Greens

Technically, this is a winter soup. But it's raining all week here and I can still find all the ingredients in my grocery store. If collard greens aren't available, try kale, spinach, or other dark green leafies.

2 tablespoons olive oil
2 cups diced onion
2 teaspoons salt
1 large sweet potato, peeled and cut into 1-inch chunks
3 garlic cloves, finely chopped
1 small jalapeno, chopped
1 tablespoon minced fresh ginger
1 tsp. ground coriander or toasted coriander seeds
1/2 tsp. turmeric
1 14-ounce can of coconut milk
1 small bunch collard greens, cleaned, stems removed, and leaves cut into strips

1. In a small saucepan over medium heat, warm the oil. Add the onion and a little salt. Saute until the onion has softened, about 3 to 4 minutes.
2. Add the sweet potato, garlic, jalapeno, ginger, coriander, and turmeric and saute for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt. Raise the heat and bring the whole thing to a boil.
3. Reduce the heat and simmer uncovered for 15 minutes.
4. Add the collard greens and simmer, uncovered, about 10 minutes, or until tender. If the soup is too thick for you, add some water.

from Fresh Food Fast by Peter Berley

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