Green Leaf Soup with Sweet Potato and Ginger


The 5th and final day of our soups in the colors of the Olympic rings!


Here's Green!



1 large yellow onion

2 T coconut oil

sea salt

1 large sweet potato, peeled and diced

1 leek, chopped

1 bunch spinach, chopped

1 bunch green chard, chopped

3 T. fresh ginger, peeled and minced

2 c. low sodium vegetable broth

2-4 tsp lemon juice

black pepper

4 cups water

Heat pan over medium heat. Add coconut oil and saute onion until lightly caramelized. In a pot, add 4 cups water, sweet potato, leek, spinach, chard and ginger. Cover loosely and bring to a boil. Reduce heat and simmer for 30 minutes. Add cooked onion and vegetable broth. Simmer for 5 minutes. Add 2 tsp lemon juice and more to taste. Let soup cool and puree in blender or by using immersion blender. Delicious!

Makes 3-4 servings