Greens and Sweet Potato Soup

Greens and Sweet Potato Soup
Borrowed from some cookbook…can’t recall which (maybe from the Splendid Table?). But a great use for sweet potatoes and whatever greens you have fresh from the garden: A favorite of ours in the winter months.

Ingredients
• 2+ Tbs olive oil
• 1 large onion, chopped
• Sea or kosher salt
• 2 large leeks, white and light green only, washed thoroughly, trimmed, and chopped coarsely
• 1 large sweet potato, peeled and diced
• 1 small white potato, diced
• 2-2 1/2 C vegetable or chicken broth
• 2 C water
• 12 oz. (2 large bowls) kale or other greens, cut in 1-inch strips or chopped coarsely
• 4 green onions, sliced (if you have them)
• 2/3 C fresh cilantro, chopped
• Fresh ground black pepper
• 1 Tbs cumin seed or several shakes of powdered cumin
• 2 Tbs lemon juice
• Pinch or a few shakes of hot pepper
• Garnish: olive oil
• Optional garnish: crumbled feta or other cheese

Instructions
Heat olive oil and start sautéing onions, with a sprinkle of salt. When they are translucent and soft, add leeks. Cook, stirring often, until all vegetables are golden, about 20 minutes.
Combine sweet potatoes and greens in a pot with broth and water and salt. Bring to a boil, then simmer for about 15 minutes.
Add leeks, onions, green onions, cilantro, and lots of black pepper. Simmer about 10 more minutes.
Add cumin and lemon juice, and taste. Add more salt, black pepper or lemon juice as needed. Finish with hot pepper.

Ladle into bowls, garnishing with olive oil and cheese.

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