Spicy Coconut Sweet Potato Soup with Collard Greens, Crispy Tempeh Strips, and Jasmine Rice

Hey guys,

Folks asked for this one a long time ago- I made it at my house this spring. It's from my favorite cookbook- Fresh Food Fast, by Peter Berley and Melissa Clark.

This menu can easily be made vegan (scrap the butter) and gluten-free (pick wheat-free tempeh and perhaps check the coconut milk?... those are the only really processed ingredients.)

Enjoy!

-Brigid


Spicy Coconut Sweet Potato Soup with Collard Greens

Serves 4

2 Tbs extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 tsp coarse salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 cloves garlic, finely chopped
1 small jalepeno pepper with seeds, minced
1 Tbs minced fresh ginger
1 tsp coriander seeds, toasted and ground or 1 teaspoon ground coriander
1/2 tsp turmeric
1 (14-ounce) can coconut milk
1 small bunch collard geens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4 inch strips
lime wedges
1/2 cup coarsely chopped cilantro, for garnish

1. In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and saute until softened, for 3 to 4 minutes.

2. Add the sweet potato, garlic, jalpeno, ginger, coriander, and turmeric, and saute for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

3. Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.

4. Ladle the soup into 4 wide soup plates, and top with a spoonful of jasmine rice and several crisy tempeh strips. Squeeze lime over and sprinkle with cilantro.


Crispy Tempeh Strips

Serves 4

2 (8 ounce) packages of soy tempeh, cut into 3 x 1/4 inch strips
2 cups neutral oil, such as canola or sunflower
Coarse salt

In a large saute pan over medium heat, warm the oil until hot but not smoking. Fry the tempeh in batches (don't crowd the pan) until golden-brown, about 3-4 minutes. Drain on paper towels and sprinkle with salt


Jasmine Rice

Serves 4

2 cups jasmine rice, rinsed
1 Tbs unsalted butter (optional)
1 tsp coarse salt

1. in a medium saucepan over high heat, combine rice, butter, and salt with 3 cups of water, and bring to a boil. Stir the rice once, reduce heat, and cover the pan.

2. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18-20 minutes. Turn off the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and serve.