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Indonesian Sweet Potato & Greens Soup
From Cedar Grove Farm
<p>Delightful wintery dish. Recipe adapted from the Sundays at Moosewood Restaurant Cookbook. You can freely substitute butternut squash or other winter squash for the sweet potatoes, and any greens work great.</p>Source: Sundays at Moosewood Restaurant (Entered by Jay Payne)
Serves: 6
Vegan!
Ingredients
1 tsp
coriander seeds
1 tsp
cumin seeds
1 tsp
turmeric
2
small dried chiles (optional)
15
almonds (optional blanched)
1
large onion
2
large garlic cloves
3 Tbsp
vegetable oil (coconut is great)
2 tsp
grated peeled fresh ginger
1 tsp
salt
2 cups
water (or vegetable or meat stock)
14 oz
coconut milk, one can, unsweetened
4 cups
cubed sweet potatoes, small cubes
6
small handfuls greens, coarsely chopped
fresh lime or lemon juice
Step by Step Instructions
- Grind the coriander, cumin, turmeric, chiles, and nuts in a small spice grinder (or coffee grinder)or with a mortar and pestle.
- In a soup pot, briefly saute the onion and garlic in the oil. Add the ginger and salt and continue to saute until the onions are translucent.
- Add the stock and the ground spice mixture to the pot and simmer for 5 minutes. Stir in the coconut milk and the sweet potatoes and gently simmer, uncovered for about 30 minutes until the sweet potatoes are tender.
- At the point, I like to use an immersion blender and blend the soup to a puree -- your choice. Then stir in the chopped greens. Broccoli greens work great, as well as kale, chard, and spinach. Allow the greens to cook for about 10 minutes, less for spinach or chard.
- Remove the pot form the heat, squeeze in the lemon or lime juice to taste and serve at once.