Sweet potatoes update this classic Portuguese dish.

When I was in Portugal, nothing pleased me more than caldo verde, a potato and collard green soup that was intensely satisfying. The potatoes were cooked in broth with just-softened onions and garlic, until the spuds dissolved making that broth silky. The greens added both color and flavor, offsetting the other flavors to perfection.

Today I wanted to try something a little different, but quick and healthy. Instead of the regular vegetables, I opted for sweet potatoes and fresh young spinach.  It was ready in under one hour. The results were fantastic and drove away (what was hopefully) the last pre-Spring cold night. This is something I hope you enjoy…

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Sweet Potato Caldo Verde

Serves 4-6

Ingredients:

2 tablespoons olive oil

3 strips of bacon, thinly sliced (may be omitted for vegetarians)

1 onion, roughly chopped

2 teaspoons chopped garlic

2 cups sweet potatoes, peeled and thinly sliced

6 cups chicken or vegetable broth

1 pound washed spinach, with stems removed, thinly sliced

Salt and black pepper to taste

Paprika to taste

Directions:

1.) In a Dutch oven, heat 2 tablespoons of olive oil over low heat. Cook bacon until fat renders. Add onions and garlic and cook for 2 to 3 minutes until they turn soft and release their juices. You do not want them to brown.

2.) Add your sliced sweet potatoes and your broth. Cover and boil gently over medium heat for 20 minutes. When the potatoes are soft, use a spoon to mash them into the broth.

3.) Add the spinach. Simmer gently for 5 minutes. Season with salt, pepper, and paprika. Enjoy!

Variations may include adding some of your favorite spices, like cumin or cinnamon, to complement the sweet potatoes. You can also add spicy sausage, like the Portuguese do, in lieu of bacon. If you like dairy, top the soup with grated parmesan cheese or add in a touch of cream for richness. Alternatively, you can drizzle some olive or sesame oil atop your bowl.