Description
Peppery mustard greens, sweet potato, Prosciutto di Parma and Parmigiano Reggiano make this Italian-style mustard green soup a healthy and delicious addition to your weekly menu.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 big celery rib, finely chopped
- 1 medium carrot, finely chopped
- 1 small daikon radish (optional), finely chopped
- 2 garlic cloves, smashed and chopped
- a few slices of Prosciutto di Parma (I used about 5, but you can add more or less)
- 1 big bunch of mustard greens (ribs and leaves), finely chopped
- 1 small to medium sweet potato, cut into small to medium cubes
- About 2QT chicken or vegetable stock (homemade or store-bought, plant paradox compliant)
- a few shavings of Parmigiano Reggiano for serving
- lemon juice and lemon wedges
- salt and pepper to taste
Instructions
- In a soup pot, add a generous quantity of extra virgin olive oil and heat on medium.
- Add the finely chopped onions, carrots, celery, daikon if using and sauté for about 10 minutes or until the vegetables soften and become fragrant.
- Add the garlic and the prosciutto and cook for few more minutes.
- Add the cubed sweet potatoes, stir well and cook for about 5 more minutes, stirring regularly.
- Add the chopped mustard greens, stir well and cook for few more minutes until all the greens are wilted.
- Add the chicken stock to the pot, bring to a boil, and simmer until the potatoes are cooked.
- Season with salt and pepper and lemon juice. Serve with shavings of Parmigiano Reggiano.