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 Caldo of Sweet Potato & Chard This simple soup features a mildly spicy broth married with the earthy sweetness of white sweet potatoes and the lushness of wilted chard. It’s not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate blood sugar and are naturally low in fat. (From Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.) Caldo of Sweet Potato & Chard 5 cups water Corn oil, for frying 4 ancho chiles 10 cloves pan-roasted garlic 1 1/4 teaspoons salt 1 teaspoon dried Mexican oregano 1 medium white sweet potato, chopped into 1-inch pieces 1 bunch chard, greens and stems sliced paper thin 1 1/2 cups cooked pinto beans or 1 (15-ounce) can pinto beans, drained and rinsed Bring the water to a boil in a medium pot. Heat 1/8 inch of corn oil in a medium skillet over medium heat. Add the anchos and fry them for 20 seconds on each side. Place the anchos in the boiling water, reduce it to a simmer, and simmer the anchos for 6 to 8 minutes. Remove them from the water and when they are cool enough to handle, remove the stems. In a blender or food processor, purée the anchos, garlic, salt, oregano, and the water used to simmer the anchos until smooth. Return the purée to the pot and bring it to a simmer. Add the sweet potato, chard, and beans and cook until the sweet potatoes are al dente, about 6 minutes. © 2013-2017, Vegan Street |
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