Hearty comfort for weary travelers. Noa Jones.
1 large yellow onion; red onion is fine too
2 tablespoons olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces);
yam or sturdy orange squash also
1 large leek, white and light green
parts (5 ounces); optional
1 bunch spinach (8 ounces) or kale
1 large bunch green chard (12
ounces) or just more kale
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups good-tasting vegetable broth; optional (water works too)
2–4 teaspoons fresh lemon juice
Freshly ground black pepper
Caramelize the onion by slowly cooking in a little olive oil over low flame until it’s sweet and brown, about half an hour.
Dice your orange food and put it in a large soup pot with a little oil and salt. Add the thoroughly washed and chopped leek, spinach, and/or chard.
When these have softened and have a nice coating of oil, add ginger for about 5 minutes, and then 3 cups of water if you will be using broth later. Or just add 5 cups of water. It’s still delicious. Bring to a boil, then lower the heat and simmer the soup, covered, for 30 minutes. Add 2 cups of vegetable broth if you have it.
Before serving, stir in lemon juice and black pepper, and spoon the caramelized onions over the top.
Serves 5–6. It keeps well for about 3 days. I even have it for breakfast sometimes.
This recipe was adapted from Love Soup by Anna Thomas. Published by W. W. Norton & Company, © 2009. Revised by Heidi Swanson on 101cookbooks.com.