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Spring Greens with Sweet Potato and Ginger

This is a delicious healthy soup. Smooth of chunky, you can serve it on it's own or with some fresh bread. Great as part of a cleansing week; equally good for a lunch with friends. Enjoy!

1 large onion
2 tablespoons olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large (350g) sweet potato
1 large leek, white and light green parts
225 g spinach
350 g Kale or chard
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
500 ml vegetable stock, like marigold bouillion
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in a frying pan in olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 1 liter water and a pinch of sea salt. Cook for 15 minutes on a medium heat. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pan, along with the chopped ginger. Simmer the soup for another 10 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 (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an jug blender until it is smooth.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

This is an adapted version of a soup from Love Soup by Anna Thomas. posted by Rachel.

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