Green Soup with Ginger

Prep Time
Cook Time
1h 25m
Ready In

"This originally came from Anna Thomas; adapted by me. Amounts of the various veggies and seasonings can be varied to taste."

Original recipe yields 7 servings


  • 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 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 & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

For our taste this is a "WOW" soup. The natural flavors of the vegetables blended with ginger and cilantro is perfect. I used swiss chard right from the garden, snipped out the stems and chooped up the leaves. For the stock I used 900ml chicken stock and 900ml vegetable stock, resulting in 7 servings. This soup will be made again for sure. Thanks limeleaf for a delightful lunch.

(29 Jun 2012)