Sweet potatoes come packed with vitamins A, B, C, and D; collard greens bring a bold dose of vitamin K for bone-building health, and rosemary’s antifungal and anti-inflammatory components make it an herbal powerhouse. All the vegetables in this stew can be found in the winter even in more frigid climates. (Spinach too since it’s grown more and more in greenhouses nationally!) I love this soup because even though the finished product reflects the more subdued palette of root vegetables, it feels fresh, light, and invigorating. It’s grounding and uplifting all at once, which is just what I need on winter days when I don’t get to play outside as much.
- 1 small celeriac, peeled and diced (about 4 cups)
- 1 sweet potato, diced (about 2 cups)
- 2 carrots, diced
- 3 tablespoons olive oil, divided
- 1 yellow onion, diced
- 1 large clove garlic, chopped
- 2 tablespoons chopped fresh rosemary or 1⁄2 teaspoon dried
- 1 teaspoon sea salt
- 1 heaping teaspoon curry powder
- ½ teaspoon ground black pepper
- 1 quart homemade vegetable stock (such as the Vegan Bone Broth on page 174) or low-sodium store-bought broth
- 2 cups loosely packed collard greens, tough stems removed and leaves sliced in a chiffonade (see “Chiffo-What? Chiffonade!” on page 132 for a how-to of this technique)
1. Preheat the oven to 425°F. 2. On a baking sheet, toss the celeriac, sweet potato, and carrots with
2 tablespoons of the oil. Spread the vegetables in a single layer and cover with foil. Roast for 25 minutes. Remove the foil, toss the vegetables, and roast for 20 minutes, uncovered, or until the vegetables are tender when pierced with a fork.
3. In a medium pot over medium heat, warm the remaining 1 tablespoon oil. Cook the onion and garlic, stirring, for 7 to 10 minutes, or until the mixture is tender and translucent.
4. Stir in the rosemary, salt, curry powder, and pepper and cook for 2 to 3 minutes. Add the roasted vegetables and gently combine.
5. Add the stock or broth. Increase the heat to high and bring to a boil. Reduce the heat to medium, add the collard greens, cover, and simmer for about 10 minutes.
6. Ladle into warm bowls, drizzle with olive oil, and spoon slowly to savor every morsel!