Green Soup with Sweet Potatoes
Growing up my younger sister refused to eat anything green. It wasn’t about not wanting to eat veggies its just that she refused to eat green food. Even green jello was out of the question! It took years, past her teen years for sure, to try something green. She has gotten over her phobia but apparently she is not the only one that had this color issue. So, here is hoping you don’t mind green looking food because you would be missing out on this very delicious soup, not to mention an entire slue of amazing foods.
Tasty and hardy enough for a light meal, take it to work, for lunch perhaps?
Serves 4 to 6
Here is what you need:
2 tablespoons olive oil, plus more for garnish
2 yellow onions, chopped
Sea salt, to taste
1 ½ pounds sweet potatoes, peeled and diced
3 ½ cups water
2 to 3 tablespoons chopped fresh sage leaves
1 bunch kale
1 bunch green chard
8 cloves garlic, peeled
3 cups (low sodium) vegetable broth (trader joe’s has a good one)
Freshly ground black pepper
Fresh lemon juice
Here is what you do:
1. Heat olive oil in a medium pot over medium-low heat. Add the onions and a pinch of salt and stir frequently until the onions are soft and golden brown, 30 to 40 minutes.
2. Meanwhile, place the sweet potatoes in a large pot with 3 ½ cups water, ½ teaspoon salt, and the sage. Bring to a boil. Lower the heat and simmer, covered, about 10 minutes.
3. Wash the kale and chard, trim away the tough stems, and chop. Add to sweet potatoes along with garlic and vegetable broth. Cover and simmer gently for 20 minutes. Add the onions to the soup and let cool slightly.
4. Puree the mixture in a blender, in batches, and return the pureed soup to the pot. Season to taste with salt, pepper, and lemon juice. To serve, drizzle olive oil over individual bowls of soup.
Recipe from Love Soup, by Anna Tomas, Norton and Company, 2009