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| Soup Ingredients | |
|---|---|
| 1 bunch | Spring Onion |
| 1/2 bunch | Scallions |
| 8 cups | Vegetable Stock |
| 4 cups | Heavy Cream (or Coconut Milk) |
| 4 tbsp | Extra Virgin Olive Oil |
| 2 lbs | Sweet Potatoes |
| 2 cloves | Garlic |
| 1 pinch | Microgreens |
| Sautéed Mizuna Ingredients | |
|---|---|
| 1 bunch | Mizuna |
| 1/2 bunch | Scallions |
| 4 tbsp | Extra Virgin Olive Oil |
| Salt and Pepper as Needed |
Yield: 2-3 servings
Instructions:
Prep your sweet potatoes by rinsing, peeling and dicing them into small pieces. Roughly chop your garlic, spring onion bulbs and scallions.
Once you’re finishing prepping your ingredients, pour four tablespoons of oil into a pot at high heat and sauté the garlic, spring onion bulbs and scallions until translucent.
Toss in your sweet potatoes and cook until brown. Then add in the vegetable stock and simmer until sweet potatoes are tender (about 20-30 minutes).
For the sautéed mizuna, grab a separate sauté pan and add in 4 tablespoons of oil. Toss in the 1/2 bunch of scallions (1/2” thinly sliced) and the mizuna (de-stemmed), sautéeing until the mizuna has softened and reduced half in size. Set aside until your soup is ready.
Once the sweet potatoes are tender, add in the heavy cream and let it simmer until it has reduced to half the amount (about 15-20 minutes). Once reduced, place into a blender and purée until smooth.
Pour the soup into a bowl, top with sautéed mizuna and garnish with microgreens and olive oil drizzle. Season with salt and pepper to taste and enjoy!
