Daily Special: Sweet Potato Soup with Mustard Greens

Sweet Potato Soup with Mustard Greens by Chef Alyssa Gorelick of Chef Alyssa's Kitchen


  • 3 medium sweet potatoes (about 1 pound), peeled and cubed
  • 3 cups chicken broth
  • 1 sprig rosemary
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 cup sliced mustard greens
  • Salt and pepper to taste
  • 1 cup evaporated milk


  1. In a pot, bring the sweet potatoes and broth to a simmer and cook until tender, about 10 minutes.
  2. In a sauté pan, cook the onions until tender. Add the garlic and mushrooms; cook until golden brown. Add the mustard greens and rosemary and cook until wilted and fragrant.
  3. In a blender, process all ingredients for soup in batches until smooth. Return all to pan and heat through. Season to taste.