Spicy Sweet Potato & Tatsoi Soup
• 4 Servings • Prep: 20 minutes
• Total Time: 1 hour, 10 minutes
Original Author: Meghan Yager
Adopted from Foodal.com
“Sweet potato and tatsoi soup is one of the best recipes to warm up with on a chilly night. It’s easy to make, filled with plenty of veggies and yields a complex flavor."
Ingredients
3 tablespoons olive oil
1 pound onions, diced (about 2 medium)
5 cloves garlic, minced
2 stalks celery, finely diced
1 pound sweet potato, diced (leave skin on, about 1 large)
2 tablespoons red Thai curry paste
4 cups low-sodium or homemade chicken or vegetable broth
1 teaspoon salt, plus more to taste
1/2 teaspoon chili powder spice blend, plus more to taste
1/4 teaspoon cayenne pepper, plus more to taste
1 15-oz can low sodium chickpeas, rinsed and drained
1/4–1/2 pound tatsoi, washed, patted dry, roughly chopped or torn
1/2 teaspoon freshly ground black pepper, plus more to taste
1 small red Thai chili, sliced with seeds removed (optional)
Instructions
Mince your garlic and dice your onion, celery and sweet potato to start. Set aside.
Heat oil in a large stockpot or Dutch oven over medium heat. Reduce heat to low, add onions, and saute on low heat until tender and slightly caramelized, about 10-15 minutes.
Increase heat to medium, add garlic and celery, and saute another 5 minutes, or until tender and fragrant.
Add sweet potato and red Thai curry paste. Stir until the vegetables are coated and the mixture is fragrant, about 3-5 minutes.
Add broth, salt, chili powder, and cayenne. Stir to combine, and bring to a boil.
Reduce heat to low and simmer for 30 minutes, or until sweet potatoes are fork tender.
Add chickpeas and tatsoi. Simmer for another 5 minutes, or until tatsoi is wilted. Season with freshly ground black pepper. Taste and season with additional salt, chili powder, and/or cayenne as desired.
Garnish with a few slices of red Thai chili and enjoy with a slice of crusty bread.
