• 1 tbsp. coconut oil
  • 2 sweet peppers
  • Crushed red pepper to taste
  • 2 sweet potatoes
  • 1/4 tsp. cumin
  • 1 tsp. paprika
  • 2 quarts stock (chicken or vegetable)
  • 1 bunch basil
  • 1 bunch collards
  • 1 tbsp. olive oil
  • 1 clove garlic


  1. Heat 1 tbsp. coconut oil in a heavy bottomed pot and add 1 peeled, mince onion and 2 cored, diced sweet peppers. Add crushed red (hot) pepper to your taste.
  2. When the vegetables are soft, add 2 diced sweet potatoes (4 C.), 1/4 tsp. cumin powder and 1 tsp. smoked paprika. Cover the pot and cook until the sweet potatoes soften, about ten minutes. Pour in 2 quarts of your favorite stock.
  3. Remove the leaves from 1 bunch of basil. Pull the tough stems from the middle of 1 bunch of collards, then chop the leaves roughly.
  4. When the sweet potatoes are completely soft, puree the soup in batches with the basil leaves, reserving a few for garnish. Return to the pot to keep warm.
  5. In a wok or cast iron skillet, heat 1 tbsp. olive oil. Add the collard greens and saute on high heat until tender. And 1 minced clove of garlic and cook until it is translucent. Season with salt and pepper.
  6. Top each bowl of soup with collards.

Thanks to our friends at Terra Firma Farm for this delicious recipe!


Share Your Thoughts