Potato/Sweet Potato Soup with Collard Greens

Yummy healthy comfort-food soup. Great with croutons or ciabatta toast. The photo doesn't do justice to the pretty orange color of this soup.

Ingredients

1 lb potatoes
1 lb sweet potatoes
1 lb onion
1 T olive oil
3 C veg stock
1 t thyme
1 t rosemary
1 t salt
1 T soy sauce
1/4 C white wine
1/2 t pepper
2 C cooked collard greens

6 servings

Directions

Chop the onion and saute it in a stock pot with the olive oil until tender. Stir in thyme and rosemary. Peel and the potatoes and and sweet potatoes and slice them in a food processor (or by hand). Add veg stock, potatoes and sweet potatoes to onion mixture. Add more water if the vegetables look too crowded. Cook for 20-30 minutes until tender.

In the meantime remove the center stems from the collards, slice them across into 1-inch wide strips, and cook them in boiling water for 5 minutes. Drain and set aside.

Add wine, soy sauce, salt and pepper to the soup mixture. Once the root vegetables are tender, process most of the soup in a blender to make it smooth. (I like to leave some chunks in the soup, but you can also process the whole thing until it is smooth.) Make sure you remove the center eye of the blender top and cover it with a towel, to let the steam from the hot soup escape.

Mix all together with the collards, and serve. I like to make croutons to go with this one.

1 hour