Spicy Sweet Potato and Tatsoi Soup

Adapted from Foodal

Summer doesn't mean we have to stop getting our soup on. This flavorful summer stew with a kick will allow you to enjoy tatsoi like never before! If the heat is too much, dial it down with less cayenne or cut the Thai chili pepper (or just run through the sprinkler afterward). Vegetarian and Meat-arian options available. 

INGREDIENTS

• 3 Tablespoons olive oil

• 1 pound fresh onion or frozen onions, diced (2 medium or 1/2 cup frozen)

• 5 cloves garlic, minced

• 2 stalks celery, finely diced

• 1 pound sweet potato, diced (leave skin on, about 1 large)

• 2 Tablespoons red Thai curry paste

• 2 Tablespoons red tomato paste

• 4 cups chicken or vegetable broth

• 1 teaspoon salt, plus more to taste

• 1 teaspoon garlic powder

• 1/2 teaspoon chili powder, plus more to taste

• 1/4 teaspoon cayenne pepper, plus more to taste

• 1 15-oz can low sodium chickpeas, rinsed and drained

• 1 15-oz can white kidney beans, rinsed and drained

• 1/4–1/2 pound TATSOI, washed, patted dry, roughly chopped or torn

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 1 small red Thai chili, sliced with seeds removed (optional)

• Sweet Habanero Sausage, cut into 1/2 inch coins and sautéed in oil (optional)

INSTRUCTIONS

• Heat oil in a large stockpot or Dutch oven over medium heat. Reduce heat to low, add onions, and sauté on low heat until tender and slightly caramelized, about 10-15 minutes.

• Increase heat to medium, add garlic and celery, and sauté another 5 minutes, or until tender and fragrant. Remove veggies and sauté habanero sausage, if using.

• Add sautéed veggies back in, and add sweet potato, red tomato paste, and red Thai curry paste. Stir until the vegetables are coated and the mixture is fragrant, about 3-5 minutes.

• Add broth, salt, chili powder, garlic powder, and cayenne. Stir to combine, and bring to a boil.

• Reduce heat to low and simmer for 30 minutes, or until sweet potatoes are fork tender.

• Add chickpeas, white kidney beans, and tatsoi. Simmer for another 5 minutes, or until tatsoi is wilted. Season with freshly ground black pepper. Taste and season with additional salt, chili powder, and/or cayenne as desired.

• As a garnish, feel free to add sour cream, cilantro, black olives or shredded cheese. Enjoy with a slice of crusty bread.