Since it’s getting close to the end of the growing season for my sweet potatoes, I decided that harvesting some of the leaves that have sprawled into my other garden beds would probably not affect tuber production significantly. I’ve sautéed sweet potato leaves before and will post another recipe soon, but today I wanted soup. The quinoa in this soup gives it some body to make it more filling.
Sweet Potato Leaf Quinoa Soup
- 1/2 Onion chopped
- 1 Stick Celery chopped
- 1-2 Hot Peppers seeded and chopped
- 1/2 cup uncooked Quinoa triple washed
- 5 cups Veggie Broth
- 3 TBS Rice Cooking Wine
- 2 cups Sweet Potato leaves coarsely chopped
- Avocado
In a medium sized pot sauté the onion, hot pepper and celery until the onion starts to turn golden. Add the veggie broth and quinoa and bring to a boil, reduce heat and simmer for 10 minutes. Add the sweet potato leaves and rice wine and simmer for five more minutes. Garnish with sliced avocado and enjoy.
I love quinoa soup but I’m so glad to know that someone else eats sweet potato leaves. I usually don’t admit it cuz people think I’m blowing smoke. Some of my other non-traditional leaves are pepper and fava bean greens. I’m hungry!
Thanks for the comment, Ryan. Living in Austin, I’m looking for greens that I can harvest even when it’s 105F. Of course, with the fall weather I’m chard, mustard greens, and my more usual staples.