Green Soup with Ginger
- 1 large yellow onion (250g)
- 2 tablespoons (30 ml.) olive oil
- 1 1/2 teaspoons sea salt, plus more to taste
- 1 large sweet potato (12 ounces; 350 g)
- 1 large leek, white and light green parts (5 ounces; 140 g)
- 1 bunch spinach (8 ounces; 225 g)
- 1 large bunch green chard (12 ounces; 350 g)
- 3 tablespoons (30 g) chopped fresh ginger, plus more to taste
- 2 cups (500 ml) good-tasting vegetable broth
- 2-4 teaspoons fresh lemon juice
- freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Chard, green (1 large bunch)
- Ginger, fresh (3 tablespoons)
- Leek, large (1)
- Spinach (1 bunch)
- Sweet potato (12 ounces; 350 g), large (1)
- Yellow onion (250g), large (1)
- Canned Goods
Vegetable broth, good-tasting (2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Olive oil (2 tablespoons)
- Sea salt (1 1/2 teaspoons)
- Drinks
- Lemon juice, fresh (2 teaspoons)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published September 30, 2009 (3 years ago).
126 people saved this recipe.
