Ingredients
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1 tablespoon Olive Oil
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1 Yellow Onion
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3 cloves Garlic
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2 Scallions
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½ Jalapeno Pepper
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3 cups Water
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1 pound Collard Greens
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2 medium Bok Choy
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1 small Yams
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1 teaspoon fresh Thyme
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½ teaspoon ground Ginger
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Sea Salt
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½ teaspoon freshly ground Black Pepper
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Pinch of Cayenne Pepper
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1 cup Coconut Milk
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1 teaspoon bacon-flavored Tofu
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1 sweet green Chili Pepper
Directions
Steps
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1
Done
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Heat the oil in a large saucepan over medium heat and sauté the onion, garlic, scallions, and jalapeño until the onion is translucent. |
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2
Done
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Add water, collard greens, bok choy, yam, thyme, ginger, salt, pepper and cayenne and simmer for 20 minutes. |
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3
Done
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Place the soup ingredients in a food processor and purée until smooth. Return purée to the soup pot. |
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4
Done
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Add the coconut milk and simmer on medium heat for 5 minutes. |
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5
Done
|
Garnish with tofu crumbles and green chili pepper. |
