Ingredients
- 1 large onion, sliced
- 2 tablespoon oil (olive oil)
- 1 1/2 teaspoons salt
- 1 large sweet potato (chopped into 1/2 inch chunks)
- 1 large leek, sliced
- 1/2 bunch cilantro, chopped
- 1 bunch swiss chard, leaves only
- 3 tablespoons gingerroot, minced
- 3 to 4 cups stock (or mixture of water and stock)
- 2 to 4 tablespoons lemon and/or lime juice
- Black pepper to taste
How to Make
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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.
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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.
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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.
We hope you enjoy this recipe!
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