Homecooked Sweet Potato Soup
Sweet Potato Soup Ingredients:
1 big red or orange yam or sweet potato, peeled, cut into four big chunks and then cut into 1/4 inch pieces
2 tbsps . of organic olive oil
1/2 tsp of salt
1/2 tsp of ground pepper
one bunch of mustard greens (leafy pieces only), washed, leaves halved vertically, then cut across into 1/2-inch strips
1 small white onion, peeled, thinly sliced
4 cloves of garlic, peeled, minced
1 tsp of mustard seeds
four cups of vegetable stock, plus 1 cup of water
one tsp . of white vinegar
Salt and pepper to taste
Directions:
Heat your oven to 425 degrees. Disperse the sweet potato chunks on a lightly greased cookie sheet. Sprinkle with 2 teaspoons organic extra-virgin olive oil, pepper and salt, throwing to blend. Bake, stirring every 15 minutes, till the outsides are light golden brown, around 30-35 min. In the mean time, heat 1 tbsp . of oil in a thick-bottomed soup pot over med. high heat.
Throw in the onion, the garlic and the mustard seeds. Bake, stirring every once in awhile, until the onion wilts and turns tender. Put in the remaining 1 teaspoon of oil, mustard greens. Be sure to on baking, stirring, five minutes more. Put in the soup stock. Heat to a boil; minimize the heat to a simmer. simmer until flavors bond, about 10-15 mins.Get sweet potatoes from the oven, reserving 1/2 cup. Pour the remaining sweet potatoes to the pot. Blend the reserved yams with one cup water in a blender until creamy. Add pureed yams to the pot. Season with white vinegar, salt and pepper to taste. Simmer for five to ten minutes more or till the mustard greens reach the level of wiltdeness you prefer. Serve immediately. Makes 6 servings.
