Anna Maria Locke

Green Ginger Soup

In celebration of fall and cooler weather and being like Martha Stewart,
I created homemade soup for the very first time!

Here is the story...

On Friday I left the farmer's market with a ginormous bouquet of swiss chard, which looked like this
(after I cut off 8 inches of stem and left it to get wilty in the fridge)

I got some weird looks/comments on the bus carrying that stuff

I chopped up a couple of onions and cooked them in olive oil on very low heat for ~1/2 hour...
while I chopped up my masses of swiss chard, 2 leeks, and a sweet potato. Oh, and about 3 T of fresh ginger!

leeks are cool and spiral-y

I put all the veggies and ginger in a pot with 4 cups of water, covered them and let them simmer for another 1/2 hour.
(Spinach is another potential ingredient, but it wouldn't fit!! I need a bigger pot!!)

After the veggies are soft, add 2 cups of vegetable broth, some lemon juice, and salt and pepper.
Then blend it all in a blender to make creamy green deliciousness!

I also added cilantro to the blender, because I have some wilting living in my refrigerator.
The recipe is from, adapted from Love Soup by Anna Thomas.
I kind of want to buy the cookbook now, because my first soup attempt was so successful
(and the author has my favorite name).
Variations...the leftover soup is also good with pumpkin and chickpeas mixed in.
And you could toss in any other random veggie or green.

Now if only I had some fresh baked bread...
and 8 feet of snow...
I could pretend I was at Holden!