Flu Fighting Mustard Green and Sweet Potato Soup
Combat cold and flu season with this nourishing Flu Fighting Mustard Green and Sweet Potato Soup, a wholesome blend of vibrant flavors and immune-boosting ingredients. Packed with earthy mustard greens, creamy sweet potatoes, and a hint of warming spices like turmeric, cumin, and cinnamon, this soup delivers both comfort and nutrition in every spoonful. Coconut milk adds a velvety texture, while fresh ginger, garlic, and lemon juice provide a zesty kick to invigorate your taste buds and support overall wellness. Ready in just 45 minutes, this hearty vegan soup is the perfect antidote to chilly days and stuffy noses. Serve it warm with a sprinkle of fresh parsley for an extra touch of freshness. Perfect for meal prep or cozy weeknight dinners, this immune-boosting dish will quickly become a winter staple.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 medium sweet potatoes, peeled and diced
- 6 cups vegetable stock
- 1 cup coconut milk
- 4 cups mustard greens, chopped (thick stems removed)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the diced sweet potatoes, ground turmeric, ground cumin, ground cinnamon, salt, and black pepper. Stir well to coat the sweet potatoes in the spices.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Use an immersion blender or a standard blender to puree the soup until smooth. Be cautious when blending hot liquids.
Return the soup to the pot if using a standard blender. Stir in the coconut milk and chopped mustard greens.
Simmer for 5 more minutes, or until the mustard greens are wilted and tender.
Stir in the lemon juice for a bright, fresh finish.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6047 mg | 263% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 62.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 773 mg | 59% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5642 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
