2 large sweet potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
2 cups kale or spinach (optional)
Optional toppings: avocado, croutons, cilantro
Prep the Veggies: Begin by peeling and dicing your sweet potatoes into small cubes to ensure quick cooking. Chop the onion and mince the garlic.
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onions and sauté for about 3-4 minutes until they are translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
Cook the Sweet Potatoes: Stir the diced sweet potatoes into the pot with the onions and garlic. Cook for about 5 minutes, letting them absorb the flavors.
Add the Broth: Pour in the vegetable broth, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes until the sweet potatoes are tender.
Make it Creamy: Lower the heat and stir in the coconut milk, allowing it to warm through. If you prefer a creamy chowder, use an immersion blender to purée part of the mixture while leaving some chunks for texture.
Incorporate Leafy Greens: If adding greens like kale or spinach, fold them into the chowder and let them wilt down for about 3 minutes.
Season and Serve: Taste your chowder, adding salt and pepper as needed. Serve hot, garnished with avocado, croutons, or cilantro for an added touch of flavor.
