Coconut Sweet Potato Soup w/ Greens

You put de lime in de coconut,, you drink a bowl up……

2 TBSP coconut oil (or oil of preference)
2 cups diced onion (about 2 medium onions)
1 tsp pure salt
4 cups 1-inch sweet potato chunks (about 2 large sweet potatoes, peeled)
4-6 garlic cloves, finely chopped
1 jalapeño pepper with seeds, minced (optional)
1 TBSP minced fresh ginger
1 tsp ground coriander
1/2 tsp turmeric
1 (14 oz) can coconut milk
1 bunch of greens, (chard, kale, or collard), roughly chopped
1 lime, cut into wedges (optional)
1/2 cup chopped cilantro, for garnish (optional)

• In a large saucepan over medium heat, warm the oil.
• Add the onion and a pinch of salt, and sauté until softened, 3 – 4 mins.
• Add the sweet potato, garlic, jalapeno, ginger, coriander & turmeric, & saute for 2 mins.
• Add 2 cups of water, the coconut milk, salt, raise the heat and bring to boil.
• Reduce heat & simmer, covered for 15 mins.
• Add the greens & simmer, uncovered, until tender, about 10 mins.
• Ladle soup into bowls, squeeze lime over all & sprinkle w/ cilantro.

SIDE NOTES:

~ Adapted from “Fresh Food Fast”

~ The greens…..I usually cut out the stem, as they can be tough to chew.

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