Green Soup with Ginger

(recipe adapted from Love Soup by Anna Thomas, via 101cookbooks.com)

1 large yellow onion
2 Tbsp. olive oil
1 1/2 tsp. sea salt, plus more to taste
1 large sweet potato (12 ounces)
1 large leek, white and light green parts (5 ounces)
1 bunch spinach (8 ounces)
1 large bunch green chard (12 ounces)
3 Tbsp. chopped fresh ginger, plus more to taste
2 cups vegetable broth
2 to 4 tsp. fresh lemon juice
freshly ground pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat, until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups water, 2 cups broth, and a teaspoon of salt.  Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are competely tender.  Add the caramelized onions when they are ready.  Decide whether you want your soup chunky, like this, or smooth.  If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper.  Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

(Absolutely delicious and flavorful, packed with greens.  I did not puree mine.  An instant favorite.)