Flu Fighting Mustard Green And Sweet Potato Soup Recipes
FLU FIGHTING MUSTARD GREEN AND SWEET POTATO SOUP
Another medicinal Chinese soup from Grace Young's The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup,though I find it's simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful.
Provided by strangelittlebeast
Categories Yam/Sweet Potato
Time 3h5m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
- Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
- Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
- Serve hot.
Nutrition Facts : Calories 57.5, Fat 0.2, Sodium 56.9, Carbohydrate 12.1, Fiber 4.7, Sugar 3.2, Protein 3.6
SPINACH, MUSTARD GREEN AND POTATO SOUP
Categories Soup/Stew Blender Potato Vegetable Vegetarian High Fiber Wheat/Gluten-Free Lunch Spinach Winter Healthy Mustard Greens Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
- Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
- Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
ONION BUTTER
Make and share this Onion Butter recipe from Food.com.
Provided by Allyoop
Categories Spreads
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Blend ingredients in a bowl.
- Let stand at room temperature for 0ne hour to blend flavours.
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