Sweet Potato Soup with Collards

This recipe returns to the tropical roots of these two vegetables.  If you can’t find coconut oil, you can substitute the coconut cream from a can of Thai coconut milk.

Heat 1 T. coconut oil in a heavy bottomed pot and add 1 peeled, mince onion and 2 cored, diced sweet peppers.  Add crushed red (hot) pepper to your taste.

When the vegetables are soft, add 2 diced sweet potatoes (4 C.), 1/4 t. cumin powder and 1 t. smoked paprika.  Cover the pot and cook until the sweet potatoes soften, about ten minutes.  Pour in 2 quarts of your favorite stock.

Remove the leaves from 1 bunch of basil.  Pull the tough stems from the middle of 1 bunch of collards, then chop the leaves roughly.

When the sweet potatoes are completely soft, puree the soup in batches with the basil leaves, reserving a few for garnish.  Return to the pot to keep warm.

In a wok or cast iron skillet, heat 1 T. olive oil.  Add the collard greens and saute on high heat until tender.  And 1 minced clove of garlic and cook until it is translucent.  Season with salt and pepper.

Serve the soup with a dollop of collards atop each bowl.


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