Recipe: Ginger and Greens Soup

This recipe is adapted from 101 Cookbooks, and uses fresh spring kale.

Serves 4
    • 1 large yellow onion
    • 2 tablespoons olive oil
    • 1 large sweet potato
    • 1 large leek, white and green parts
    • 1 bunch spinach
    • 1 large bunch kale
    • 3 tablespoons chopped fresh ginger
    • 2 cups good-tasting vegetable broth
    • 2 to 4 teaspoons fresh lemon juice
    • 1 tablespoon brown miso
    • olive oil for drizzling

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

Meanwhile, peel and dice the sweet potato. Wash and coarsely chop the leek, kale, and spinach. Add all these and the ginger to a large soup pot, along with four cups water.

Bring the water to a boil, then lower the heat and summer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the onions when they're ready. When the vegetables are soft, add the vegetable broth. Stir in two teaspoons of the lemon juice and the miso. Taste and correct seasoning with additional salt or lemon juice. Serve with a drizzle of olive oil on top.

To read about how Anastatia decided to prepare the kale in her CSA share, click here.

Presented by

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. More

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. She now lives in Cambridge, Massachusetts, where she writes, cooks, and caters local and sustainable meals.

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