Sweet Potato & Greens Soup with Ginger
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1/2 purple saluda onion (if you can’t find one, substitute more yellow onion), chopped
2 teaspoons fine grain sea salt
3 cloves garlic, chopped
splash of dry red wine
1 large sweet potato, finely diced
5 green onions, light green and white parts only, chopped
1 bunch of fresh spinach (about 9 oz), roughly chopped
1/2 bunch red kale (about 8 oz), roughly chopped
3 tablespoons ginger, chopped
2 cups low-sodium vegetable broth
freshly ground black pepper
wedge of lemon
1.) In a Dutch oven, heat oil over medium low heat. Add onions and 1 teaspoon of salt, stir, and reduce heat to low. Slowly cook for 30 minutes to an hour; until fragrant and caramelized, adding garlic about halfway though.
2.) Meanwhile, heat 4 cups of water, sweet potato, spinach, kale, green onions, the remaining 1 teaspoon of salt, and ginger in a large soup pot. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add vegetable broth and warm through.
3.) Once onion is caramelized and the greens are done cooking, deglaze the Dutch Oven with a splash of red wine. Then, dump the pots of greens and all of the liquid into the Dutch Oven. Heat through and season with freshly ground black pepper and more salt, if necessary. Serve with a chunk of good, crusty whole wheat bread, a sprinkling of parmesan, and a wedge of lemon.
This recipe was adapted from Love Soup by Anna Thomas. Published by W. W. Norton & Company; September 2009.