This rich tasty soup is built on abone brothbase.
Ingredients:
1 roasted peeled hanna sweet potato (the one with white beige skin and white flesh)
Juice of half a lemon
1/2 tsp of lemon salt
4 caramelized onions
1/2 cup of chopped parsley
1/4 cup of chopped cilantro
3 garlic cloves
1" of minced fresh ginger
1 tbsp of herb de provence
2 tablespoons of good olive oil
1 tbsp of dried ground coriander
2 leaves of collard greens
2 carrots
1 stick of celary
Steps:
Straining your bone broth first (to remove any bone shards or chunks)
Roast your sweet potato until soft.
Finely chop your veggies including the onions
Put the olive oil in to a large frying pan or wok.
Sautee the onions- until very tender, glassy and sweet.
To the sauteed onions add the finely chopped the carrots, collards and celery with the garlic, ginger, herb de provence and dry coriander.
Cook until just tender.
Add the onion, and veggie mixture to the bone broth.
Add the peeled roasted sweet potato
Liquidize until smooth,
Placing the mixture into a large saucepan, allow it to simmer for 10 mins.
Return the hot mixture to the liquidizer, add the parsley, cilantro. lemon juice and lemon salt
Pulse until smooth.
Serve.