If you don't have sunflower seed butter on hand, but want to keep it nut-free, try using tahini. You can make your own sunflower seed butter by blending toasted sunflower seeds in a food processor until creamy--about 10 minutes. Or you can find sunflower seed butter at the store. I buy the canned jackfruit at Trader Joes.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Servings: 4-6
Author: Jenné
Ingredients
2tbspgrapeseed oilor other neutral cooking oil
1medium red or yellow oniondiced
3garlicminced
2inchgingerminced
1red bell pepperseeded & diced
1/2jalapeñoseeded & diced
1tbspground cumin
1tspwhole coriander seed
1medium sweet potatocubed
1yukon gold potato or red skin potatocubed
1 14-ozcan diced tomatoes or 3 ripe diced tomatoes
4-6cupswater or vegetable broth
1can unripe jackfruitchunks halved
2cupscooked kidney beansor 1 can
1 1/2tbspvegetable bouillon pasteI use Better Than Bouillon brand. Skip if using veggie broth
2tspsmoked paprika
1tbspharissa paste*optional
1/2-1csunflower seed butter
1tspsea salt + more to taste
1bunch collard greenssliced into thin ribbons (removing the stem is optional since you're cutting them so thin)
For serving
black pepper
cilantro
fresh lime
cooked rice
Instructions
Warm oil in a large pot on medium-high heat.
Add the onions, garlic, ginger, bell pepper, and jalapeño, plus a pinch of salt and saute until onions are translucent.
Add the cumin and coriander, and stir. Cook for another 30 seconds or so.
Add the sweet potato, yukon potato, tomatoes, the water or broth, bouillon, jackfruit, and beans.
Bring to a simmer and add the bouillon paste.
Cook with the lid ajar for about 20 minutes, or until the potatoes are tender but not mushy.
Add the smoked paprika and harissa if using, and stir well.
Stir in the sunflower seed butter. Add up to 1 cup if you'd like it very thick.
Then add the salt.
Lastly, add the collard greens and cook another 5 minutes until they are bright green and tender.
Season to taste with more salt if necessary.
Serve with fresh black pepper, cilantro, and lime over rice.