Tuesday, December 29, 2009

Greens and Ginger Soup

Greens and Ginger Soup
Adapted from Love Soup

Caramelized onions, combined with leeks, ginger, greens and a potato for thickening, make this a truly flavorful and delicious soup.

Prep time: 30 minutes
Total time: 30 minutes
Yield: serves 4-6


1 medium onion, diced
2 tablespoons extra virgin olive oil
1 medium russet potato, peeled and diced
4 cups of water
1 teaspoon sea salt
1 large leek, white and light green part only, washed well, and sliced
1 pound of mixed greens (I used spinach, turnip, mustard, and collard)
3 tablespoons of freshly grated ginger
1 quart of vegetable stock
20 grinds of fresh pepper
2-3 teaspoons of freshly squeezed lemon juice
a splash of tamari, if desired
Plain yogurt for dolloping


Heat olive oil over medium-low heat in a skillet. Add onions and a large pinch of salt and cook for 30 minutes, or until they are soft and golden in color.

Meanwhile, put water, potato, salt, leek, greens and ginger in a large stockpot and bring to a boil. The greens will be huge at this point, but will boil down quickly. Simmer this mixture for 20-30 minutes, or until the potato and greens are tender.

Add the caramelized onions and vegetable stock and stir well. At this point you can either blend it in batches in your blender, or use an emulsion blender. Puree until completely smooth. Season with pepper, and add lemon juice and taste. If you want to add additional depth of flavor, add a splash of tamari. Serve hot, with a dollop of plain yogurt if desired.