Monday, February 22, 2010

Green Soup with Sweet Potatoes

Oh man! Two months and nary a blog post to see. We apologize for our lack of blogging. We’ve been running up a storm training for the Times Colonist 10k and the Vancouver Sun Run in May. A has also returned to her favourite sport of figure skating after four years away from the ice. And how about those Olympics!? What a sense of national pride – we’ve never seen it like this before.

This is a recipe we found in the Yoga Journal magazine (February 2010 issue). We were surprised at how flavourful and delicious it was – A even ate it for lunch two days in a row, which is unheard of around here! Hope you enjoy. GO CANADA GO!

Green Soup with Sweet Potatoes

2 tbsp olive oil
1 yellow onion
Sea salt
1 ¼ pounds sweet potatoes, peeled and diced
3 ½ cups water
2 to 3 tbsp chopped fresh sage leaves
1 bunch kale
1 bunch green chard
6 cloves garlic, peeled
3 cups vegetable broth (or 1 ½ cups veggie broth and 1 ½ cups water)
Freshly ground pepper
Fresh lemon juice

1. Heat olive oil in medium pot over med-low heat. Add the onions and a pinch of salt and stir frequently until the onions are soft and golden brown, 30 – 40 minutes.
2. Meanwhile, place the sweet potatoes in a large pot with 3 ½ cups water, ½ tsp salt and the sage. Bring to a boil. Lower the heat and simmer, covered, about 10 minutes.
3. Wash the kale and chard, trim away the tough stems, and chop. Add to sweet potatoes along with garlic and vegetable broth. Cover and simmer for 20 minutes. Add the onions to the soup and let cool slightly.
4. Puree the mixture in a blender, in batches, and return the pureed soup to the pot. Season to taste with salt, pepper and lemon juice.

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