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.
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw
If eating gluten free, be sure to check labels on any canned goods – such as coconut milk).