Green Soup With Ginger Recipe
From ecoveg 13 years ago
- 30 minutes to make
- Serves 5-6
Adapted from http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html to suit the "Eat to Live" diet for a creamy & smooth recipe blend the soup with purred avocado instead of the oil
Ingredients
- 1 medium yellow onion (250g) shopping list
- 1 large leek, white and light green parts (5 ounces; 140 g) shopping list
- 1 bunch spinach (8 ounces; 225 g) shopping list
- 1 large bunch green chard (12 ounces; 350 g) shopping list
- 1 large sweet potato (12 ounces; 350 g) (optional) shopping list
- 3 tablespoons (30 g) chopped fresh ginger, plus more to taste shopping list
- 2 cups (500 ml) low (or no sodium) vegetable broth shopping list
- 2-4 teaspoons fresh lemon juice shopping list
- 2 tablespoons (30 ml.) olive oil or purred avocado shopping list
- freshly ground black pepper shopping list
- 1 1/2 teaspoons sea salt, plus more to taste shopping list
- miso (optional) shopping list
How to make it
- Meanwhile, peel and dice the sweet potato and put it in a large soup pot on top of a vegetable steamer (vegetable steamer is inside pot) with 4 cups (1 liter) water and a teaspoon of sea salt. Cut the leek in half on the the length (makes mashing easier) & 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, (with pot covered) then lower the heat and simmer the soup, covered, for 10 minutes, don't let the vegetables get too limp or discolored. 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 immersion 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.
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