Green Soup with Ginger RecipeI made my own tweaks to Anna's soup, and my version is as follows. The main difference was that the soup was so pretty after cooking (see photos), that I decided not to puree mine at the last minute. But I did puree the leftovers (also delicious!), just a different soup altogether. It's up to you really. Anna also mentions that she sometimes adds a bit of miso or tamari at the very end to deepen the flavor, but you should add it sparingly, and taste as you go.
1 large yellow onion (250g)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 half an hour.
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
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon 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 (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.
This recipe was adapted from Love Soup by Anna Thomas. Published by W. W. Norton & Company; September 2009. For those of you who want to get books signed, Anna is visiting quite a number of California book stores throughout October and November, more info here.
Prep time: 10 min - Cook time: 30 min