28 Feb Potato Chard Soup
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| Prep Time | 10 minutes |
| Cook Time | 35 - 40 minutes |
| Servings |
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Ingredients
- 4 medium russet potatoes
- 1 purple topped turnip
- 1/2 inch fresh ginger
- 1 Tbsp extra virgin olive oil
- 1 bunch Swiss chard approximatley 4 large leaves
- 3 cups water
- 1 tsp Celtic sea salt
- 1 tsp lemon juice
Ingredients
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Instructions
- Peel the potatoes, turnip, and ginger. Chop the potatoes and turnip into large 1 inch pieces. Cut the ginger into 2 pieces.
- Put the potatoes, turnip, ginger, and oil in a medium pot. Heat on medium low for 3 – 5 minutes. Stir often to prevent the vegetables from sticking to the pot.
- Meanwhile, remove the ribs from the chard. Coarsely chop the remainder of the leaves.
- Add the chard, water, and salt to the pot. Stir.
- Increase the heat to high to bring the water to a boil.
- Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and turnip are soft, approximately 25 minutes.
- Transfer the hot soup to the blender. USE CAUTION!
- Add the lemon juice to the blender.
- Blend until smooth. Avoid creating a vacuum seal with the blender lid.
Recipe Notes
Notes:
If using an immersion blender, add the lemon juice just before blending. This is one of those dishes that tastes better the next day once the flavors have had a chance to come together.
Serving Suggestions:
- Top with herb skillet chicken (ETP recipe).
- Top with roasted lentils (ETP recipe).