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About the Recipe: This delicious recipe is full of surprises. The steamy hot, lightly spiced, sweet potato rice soup is topped with a chilled garden salad of lime marinated fresh garden vegetables. The unique blend of salad vegetables and herbs combine together, bursting with flavor and a healthy nutritional punch.
Prepare Lime Marinated Salad: In a small bowl, whisk lime juice, olive oil, salt, and black pepper. Put tomatoes, radishes, cilantro, onions, peppers, Cheddar cheese, and lettuce in medium sized bowl; toss with lime juice mixture to coat. Cover; chill in refrigerator until serving. Yield: about 3 to 4 cups
Prepare Soup Broth: In a soup pot, cook bacon over medium high heat until brown and crisp. Remove bacon; cool; chop into small pieces. Set aside. Add onions to drippings, sauté until soften and lightly browned, remove excess fat. Add remaining six ingredients; stir to combine; bring to a boil over medium heat. Cool 15 minutes to blend flavors.
Add Rice: Stir in cooked rice; simmer for 10 minutes. Set aside until serving. Soup will thicken as it cools. Yield: about 8 cups
For Serving: Drain salad; place in medium sized bowl; garnish if desired with bacon pieces. Place hot soup in soup tureen.
To Serve: Spoon soup into soup bowls; top with generous dollop of chilled salad.
Serves: 4
pdf for Copy of Recipe – Festive Granja Salad in Mexican Sweet Potato Soup
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