Green Soup with Ginger

This soup recipe comes from the new Anna Thomas book - Love Soup.  I gave it a try one Sunday afternoon since it looked incredibly healthy and I thought it would make a great meal for lunch during the week. It's perfect for the flu season since it's packed with greens and ginger.

                                                                                         Nancy Morin, Pure Med Receptionist

1 large yellow onion (250g)

2 tablespoons (30ml) olive oil

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

1 large sweet potato (350 g)

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

1 bunch of spinach (225g)

1 large bunch of green chard (350g)

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

2 cups (500ml) good-tasting vegetable broth

2-4 teaspoons fresh lemon juice

freshly ground black pepper

Chop the onion and cook slowly in olive oil with a dash of salt, stirring now and then, over low heat until soft and golden, about half an hour .

Meanwhile, peel and dice the sweet potato and put in a large pot with 4 cups of water and a teaspoon of sea salt. Wash the leek, spinach and chard, chop them coarsely and add them to the pot with the chopped ginger.

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

If you prefer a smooth texture, puree the soup in a blender in batches until smooth.