This is a great cooked recipe for fall
from the cookbook “Love Soup” by Anna Thomas.
Serves 5-6
Ingredients:
1 large yellow onion
2 TB olive oil
1 1/2 tsp. sea salt
1 large sweet potato
1 large leek, white and green parts
1 bunch spinach (8 oz.)
1 large bunch green chard
3 TB chopped fresh ginger
2 cups vegetable broth
2 tsp. fresh lemon juice
freshly ground black pepper
Directions:
Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about 30 minutes.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups water and a tsp. of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth and puree the soup in a blender in batches until it is perfectly smooth.
Return the soup to a clean pot and add 2 tsp. lemon juice and a few grinds of black pepper.
This is nice with some rice crackers!
Enjoy!
