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.

Asparagus & Leek Soup - with an Indian Flair

I just had to tweak this recipe and the result was surprisingly delicious!



3 tablespoons of butter
1 1/2 tsp cumin seeds
2 leeks halved lengthwise, washed thoroughly and chopped (use both white and green parts)
3 big garlic cloves chopped
2 lbs of asparagus cut into 1 inch pieces
About 32 oz of vegetable broth
a pinch of cayenne pepper (mine is the super duper hot kind, so a pinch is all I needed, but you might want to add more.)
salt and fresh ground black pepper to taste

In a large soup pot, heat the butter over medium-high heat.
As the butter starts melting, add the cumin seeds.
Continue stirring and don't let the seeds burn.
When the seeds are getting nice golden brown, add the leeks and the garlic and sauté for 2 minutes.






Add the asparagus and cook for another 1 minute.



Add the cayenne, black pepper and salt and stir again for 5-10 seconds.

Now add the broth to the pot, then bring to a boil.



Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender.

Blend soup in batches in a blender/food processor until smooth. (Be careful if your blender is plastic, let the soup cool down first before adding to the plastic jar.) I used my Stainless steel Vitamix.



I had the plan to add some yogurt and garnish with cilantro after this stage, but it was so delicious that I stopped here!

Maybe next time :)

Enjoy!!!