Green Soup with Ginger

A very nice soup for cool days! I loved it so much that I have made it twice already this week, given the cold rainy days that we are having!












1 large onion chopped
1-2 Tbsp olive oil
10cups approx good vegetable stock
3tbs of grated ginger or more to taste
1 large leek
3-4 carrots (or sweet potatoes)
4-5 stalk of collard
3-4 stalks of red chard
1/2 a bunch of spinach
salt and pepper to taste
lemon juice to taste.

You can use any combination of greens in this soup.

In a shallow pan add the onions and olive oil with a light sprinkle of salt and cook on low heat for about 1/2 an hour or until the onion are light brown, stirring occasionally. Don't let them burn.











In a large pot add the broth, leeks, collards, chard and bring it to a boil. Add salt and pepper.
Cover the pot with a lid and simmer for 15-20 minutes, until all the vegetables are done.

When the onions are done, add them to the pot with the soup. Add lemon juice according to your taste and adjust the salt.

Throw some fresh spinach in each bowl of soup right before serving and serve piping hot with warm crusty whole grain - preferably sourdough- bread!

This recipe is adapted from Love Soup by Anna Thomas.
Serves 5-6.