The Coast Bites crew loved this green soup. We enjoyed a wonderful dinner as we planned our first show. This luscious soup is delicious any time of year. Serve it with fresh lemon wedges and a great crusty bread. This recipe serves 4-6 people.
2 tbsp olive oil
2 onions, chopped
1 1/4 pounds sweet potato, diced
6 1/2 cups vegetable stock
1/2 tsp salt
2-3 tbsp fresh herbs, we like sage, chopped
1 bunch kale, chopped
1 bunch green chard, chopped
8 cloves garlic, peeled
1/4 tsp fresh ground nutmeg
lemon juice and olive oil for garnish
The first step is to caramelize the onions. Heat the olive oil in a pan and add the chopped onions. Stir often until the onions are brown. This step takes about 30-40 minutes.
Add the potatoes to a soup pot. If you don’t have sweet potatoes, try yams or yukon gold potatoes. Add 3-1/2 cups of vegetable stock. You could substitute water for the stock in this step, but we like to sneak in extra flavor whenever we can. Add the sage and salt. Bring to a boil, then cover the pot and let it simmer for 10 minutes.
Meanwhile, wash those greens. You could use two bunches of any kind of greens. We like kale and green chard together. It makes a lovely green. Chopped them up. Add the greens, garlic, nutmeg, and the rest of the vegetable stock (don’t substitute water here) to the soup pot. Cover and let it simmer for 20 minutes.
For the final step, add the caramelized onions to the cooked vegetables. Puree the soup with a blender. We use an immersion blender, put you could also use a regular blender. Add salt and pepper to taste.
Garnish the finished soup with olive oil and fresh lemon juice. The fresh citrus at the end really brings this soup to life.