The 5th and final day of our soups in the colors of the Olympic rings!
1 large yellow onion
2 T coconut oil
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
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