Recipes › Collard Greens › Collard Green and Sweet Potato Soup
Collard Green and Sweet Potato Soup
A hearty, nourishing soup of earthy collard greens and sweet potato in a spiced coconut broth. Inspired by West African flavours, it's warmly spiced with ginger, cumin, and smoked paprika and comes together in one pot in 45 minutes.
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Ingredients
- 1 lb collard greens, stems removed, leaves roughly chopped
- 2 large sweet potatoes, peeled and diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 13½ oz coconut milk, canned, full-fat
- 3 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tbsp vegetable oil
- 1 lime, juiced
- 1 tsp salt
Contains: milk, nuts.
Method
- Heat oil in a large pot over medium heat. Cook onion for 5 minutes. Add garlic, ginger, smoked paprika, and cumin and cook for 2 minutes.About 7 min
- Add sweet potatoes, vegetable broth, and coconut milk. Bring to a boil, then simmer for 15 minutes until sweet potatoes are just tender.About 17 min
- Add collard greens and salt. Cook for 10 minutes until greens are wilted and tender.About 10 min
- Squeeze in lime juice and adjust seasoning. Serve with crusty bread or over rice.About 1 min
Tips
- Full-fat coconut milk gives the richest, most satisfying broth.
- Blend one cup of the soup and stir back in for a creamier texture without losing the chunks.
- Add a tbsp of peanut butter for a West African peanut stew variation.
Ring the changes
- Add chickpeas or black-eyed peas for extra protein.
- Stir in a tbsp of tomato paste and red chili paste for a deeper, spicier version.
Keeping it
Keeps for 4 days in the fridge. Freezes well for 2 months. Reheat over medium-low heat.
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