Gingery Green Soup With Spinach and Chard

Ingredients

1 large yellow onion (250g)

2 tablespoons (30 ml.) olive oil

1 1/2 teaspoons sea salt, plus more to taste

1 large sweet potato (12 ounces; 350 g)

1 large leek, white and light green parts (5 ounces; 140 g)

1 bunch spinach (8 ounces; 225 g)

1 large bunch green chard (12 ounces; 350 g)

3 tablespoons (30 g) chopped fresh ginger, plus more to taste

2 cups (500 ml) good-tasting vegetable broth

4 teaspoons fresh lemon juice

freshly ground black pepper

Preparation

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt over low heat until it is soft and golden, approximately 30 minutes.

Peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water a pinch of salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper and salt to taste.