African Yam and Greens Soup
- 1 small yam peeled and chopped
- 1 small sweet potato chopped
- 4 cups micro greens (spinach, collards, kale)
- 1 can garbanzo beans rinsed and drained
- veggie broth and water
- 1 red onion chopped
- 2 cloves garlic minced
- 1/4 head cauliflower chopped and steamed
- 1/4 tsp cinnamon
- 1 tsp cumin
- 1 tsp curry
Saute onion without oil (learn how here). Once the onion is translucent, add minced garlic, cinnamon, cumin and curry and stir constantly until the aromatics are released (about 30 seconds to 1 minute) and add veggie broth or water if necessary to prevent burning or sticking.
Add the yam and sweet potato, then add water and veggie broth until the liquids cover all of the ingredients to the brim. Let simmer for 10 minutes. Next, add the garbanzo beans and cauliflower and cook for another 10 minutes.
Check the chunks of sweet potatoes and yams. Once they're finished cooking, add the greens, turn the burner off and cover for 1-2 minutes.