Sweet Potato Soup is one of my most loved meals. Every winter I look forward to eating it with a loaf of toasted bread.

Sweet Potato Soup Materials:

one substantial red or orange yam or sweet potato, skins peeled, cut into large chunks and then chopped into 1/4 inch bite-sized pieces
2 tablespoons of organic extra-virgin olive oil
1/2 tsp . of salt
1/2 tsp . of ground black pepper
1 bundle of mustard greens (leafy portion only), cleaned, leaves sliced up and down, then cut across into 1/2-inch bunches
one small yellow onion, peeled, thinly chopped up
4 cloves of garlic, peeled, crushed and minced
one tsp . of mustard seeds
4 cups of vegetable stock, plus one cup of water
one tsp of white vinegar
Pepper and salt to flavor

To Prepare:
Heat oven to 425 degrees. Spread the sweet potato pieces on a parchment-lined cookie sheet. Sprinkle with 2 teaspoons essential olive oil, pepper and salt, stirring up to combine. Bake, stirring every 15 min's, up until the outsides are light golden brown, roughly 30-35 minutes. Meanwhile, heat 1 tablespoon of oil in a thick-bottomed soup pot over medium high temperature.

Dump in the onion, the garlic and the mustard seeds. Continue to bake, stirring every now and then, until the onion wilts and becomes tender. Toss in the remaining 1 tsp of oil, mustard greens. Keep on cooking, stirring, 5 minutes more. Add the soup stock. Heat to a boil; lower the heat to a simmer. Cook until flavors meld, about 10-15 minutes.Take sweet potatoes from the oven, putting to one side 1/2 cup. Add the remaining sweet potatoes to the pot. Mix the reserved yams with one cup water in a blender until smooth. Add pureed sweet potatoes to the pot. Season with white vinegar, salt and pepper to taste. Cook for five to ten min more or until the mustard greens reach the degree of tenderness you prefer. Serve right away. Makes 6 portions.