Smoky Sweet Potato & Greens Chowder Recipe by Jessica Grosman www.withhealthandgratitude.com Hearty but not heavy, this is the perfect recipe to keep you warm and cozy during the coldest winter days. Chowders are typically thickened with cream or crushed crackers, but this simple variation relies on deliciously starchy sweet potatoes to provide a thick, rich spoonful. Black-eyed peas are added for a dose of prosperity, as they symbolize good luck in the year ahead when consumed on, or close to, New Year’s Day. Fill up a big bowl, sit down by the fireplace, and dig in to your new favorite winter soup!
Ingredients (Note: use organic whenever possible.) 2 large sweet potatoes (approx. 2 1/2 pounds) 2 T sunflower seed oil 1 onion, diced (1 C) 4 cloves garlic, chopped 1 t smoked paprika
Lower the heat to simmer the chowder for 25 minutes, until the sweet potato chunks have softened and can be easily pierced with a fork. Remove from the heat, and allow to cool for 10 minutes. Discard the bay leaf. Purée the contents of the pot, either with an immersion blender or in a high-speed blender, until silky smooth.
1 bay leaf 1/2 t sea salt, or more, to taste 1 quart vegetable broth (or water) 1 can black-eyed peas (1 1/2 C cooked), rinsed & drained 1/2 bunch curly kale, finely chopped (approx. 3 C) optional topping: 2 green onions, finely chopped
Instructions Prepare the sweet potatoes. Wash and peel the sweet potatoes. Cut one of them into 1-inch chunks and place in a bowl. Cut the other into smaller pieces, approximately 1/4”- inch, place in a bowl, cover with cool water, and set aside. Heat oil in a large soup pot over medium-high heat. Once hot, add the onion and sauté until softened, about 6-8 minutes. Add the garlic to the pot and continue to sauté, stirring frequently to prevent burning. Toss the 1-inch chunks of sweet potato into the pot, along with the smoked paprika, bay leaf, and 1/2 t sea salt. Stir to coat the sweet potato with the spices. Pour the vegetable broth into the pot and bring to a boil.
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Return the puréed chowder to the pot. Drain the smaller diced sweet potatoes and add them to the pot, along with the black-eyed peas. Bring the pot to a gentle simmer, and cook until the smaller diced sweet potatoes have softened, but are not mushy, approximately 20 minutes. Add the chopped kale to the pot and stir to incorporate into the mixture. The kale will wilt quickly. Taste the chowder for seasoning, adding more sea salt if needed. Serve the chowder hot, topped with freshly chopped green onions if desired.
Notes: • Recipe yields 6 generous servings. • Recipe doubles easily. • The puréed part of the chowder can be made 2 days in advance of serving, or frozen for up to 2 weeks. Prior to serving, resume the recipe's directions by adding the smaller diced sweet potato, black-eyed peas, and kale. • Leftovers keep well (2-3 days) in a covered container in the refrigerator. Additional broth may be needed as the vegetables absorb some of the liquid. • Replace the kale with chopped collard greens or spinach if desired.
