Year of the Soup: Week 48

Just a few more weeks left in 2010, and now just four more soups to go – I’m going to make it!  Of course, if you know me at all, you probably knew I would make it from the start.  I’m too much of an overachiever to let this project go uncompleted.  (Yes, I’m an overachiever.  It’s why I graduated from high school with higher than a 4.0, and why I edit photos faster than most photographers I know.  I may be a laid-back yogi, but I do have a crazy ambitious side, too.)

A plethora of sweet potatoes in my pantry and the desire for some nutrient-rich greens (which resulted from eating far too few vegetables on vacation) led me to this soup recipe.  This recipe can either be left chunky or pureed.  It’s quite beautiful chunky, with all those lovely colors, and very flavorful.  I opted to puree half of the batch to try it both ways.  When you puree this soup, the flavors become much more subtle.  Both ways are delicious, truthfully, they just feel completely different.  Nutritionally speaking, this soup doesn’t mess around.  Spinach and chard are rich in iron and calcium, sweet potatoes are loaded with vitamins, and ginger has numerous valuable health benefits.  I’m sure it makes a lovely antidote to any holiday over-indulgences….not that you or I would ever do such a thing…

Green Soup with Ginger

• 1 large yellow onion
• 2 tablespoons olive oil
• 1 1/2 teaspoons sea salt, plus more to taste
• 1 large sweet potato
• 1 large leek, white and light green parts
• 1 bunch spinach (8 ounces; 225 g)
• 1 large bunch green chard (12 ounces; 350 g)
• 3 tablespoons chopped fresh ginger
• 2 cups vegetable broth
• 2-4 teaspoons fresh lemon juice
• freshly ground black pepper

Directions

1. 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. 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.
3. 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.
4. 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.

Source:  Love Soup, via 101 Cookbooks