Skip to main content

Coconut-Tomato Soup with Collard Greens, Mushrooms, and Yams

I'm very fond of this soup and apparently the rest of the VegFam is too because this batch didn't last very long; 36 hours at the max.

Soups are great because you can use just about anything in them and still call it soup. And if you run across a recipe that sounds great but you find yourself sans the same ingredients, or the recipe calls for that one ingredient you can't stand, just change that shit.  For instance, you don't like mushrooms? Sub in chickpeas. Don't know what collard greens are? Call in kale for the big game. Does vegetable broth really chap your ass? Bring two cans of coconut milk to the pot. Seriously, the possibilities are endless and no matter how many ingredients you change, in the end you still have soup.

I'm sure you've already made up your mind that you have to try this soup and I support this, but what I don't support is throwing the stems of your favorite greens away when you start prepping your food. Whether you use collard greens, or kale, or broccoli, make sure to chop up those discarded stems and throw them in the pot when you start cooking your onions. You won't regret the extra boost in vitamins. And you certainly won't regret cutting back on waste.

2 sweet potatoes, peeled and cubed
2 tbsp coconut oil
1 onion, chopped
1 lb mushrooms, chopped
1 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp coriander
10 oz cherry tomatoes, chopped
1 can of coconut milk
1 c vegetable broth
1 bunch collard greens, stems reserved
  1. Preheat the oven to 400 degrees and pop your yams (or sweet potatoes) in there until they're tender (somewhere between 30-45 minutes probably).
  2. Get a tablespoon of oil real hot in a large saucepan; add the onion and collard green stems and cook until soft (5-8 minutes). When the onions are starting to brown and the stems are soft, add in the chopped shrooms and all your spices.
  3. When the shrooms look tender enough, remove the mushmix from the saute pan and transfer to a mixing bowl so you can use the same pan to cook the collards and finish the soup. When the sauce pan is hot again add in your thinly sliced greens. After a few minutes they should start wilting and that's when you're going to add in the chopped tomatoes, cubed yams, coconut milk, and broth. Bring to a simmer and add the mushroom mix back in; let cook for about 3-5 minutes.


  1. Anonymous08:37

    Looks and sound delish! I'm going to try this recipe real soon!


Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog



I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…