Green Soup with Ginger
Recipe: #7813
October 26, 2011
Categories: Sweet Potato/Yam, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This originally came from Anna Thomas; adapted by me. Amounts of the various veggies and seasonings can be varied to taste."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (216.5 g)
- Calories 124.2
- Total Fat - 5.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 15.4 mg
- Sodium - 1083.2 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 1.7 g
- Sugars - 3.9 g
- Protein - 7.9 g
- Calcium - 33.5 mg
- Iron - 1.1 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute the onion in the olive oil with a little salt for about 20 minutes over medium heat to caramelize. Stir from time to time while it cooks.
Step 2
Turn the heat up a little and add the sweet potato and leek and saute a little longer. Add the cilantro, chard and ginger and then the stock, and bring to a simmer. Cook for about 30 minutes.
Step 3
With an immersion blender, partially puree the soup. Add 2 Tbsp lemon or lime juice and some black pepper and taste. Add more lemon juice to taste and adjust salt if necessary. Will keep several days in the fridge.
Tips
No special items needed.
1 Reviews
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