yam and mustard greens soup

This soup is simple and fast to make with few ingredients, but the flavors are complex and it will make your kitchen smell wonderful!


  • 1 small yellow onion, diced
  • 2 medium cloves garlic, minced
  • 1 t sage
  • 1 t thyme
  • 2 large yams, peeled and chopped
  • 1/2 Celifibir brand vegetable bouillon cube dissolved in 1 c hot water
  • 3-4 additional c water
  • 4-5 c (packed) mustard greens, chopped into thin short ribbons
  • black pepper to taste


Slice yams into 1/4 in rounds, then pare away skin and chop into bite sized pieces. In large soup pot, saute the diced onions in 2-3T olive oil for about 3 minutes until onions start to soften, add minced garlic and spices and saute 1-2 min more. Add dissolved bouillon, chopped yams and additional water. Bring to simmer point, reduce heat and cover with lid to simmer. Check yams with fork after 10 minutes, simmer until soft but not mushy about 10-15 minutes total. Using immersion blender, blend until smooth. Or allow to cool, then blend in half-full blender or food processor. Chop mustard greens into thin strips. Heat frying pan over medium heat, add and stir greens for 1-2 minutes until turn bright green, then add 1/4 c water, reduce heat, cover and simmer for 2-3 minutes until just soft but not mushy. Add greens and their fluid to soup, stir well. Serve with black pepper.

Makes 5-6 dinner soup bowl servings. To make larger batch, add 1 additional yam, 1 additional small clove garlic, and 2 more c water.


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