1 lg. yellow onion2 Tbsp. olive oil 1½ tsp. sea salt, plus more to taste 2 med. carrots 1 lg. leek, white & light green parts 1 bu. spinach 1 large bu. chard 3 Tbsp. chopped fresh ginger, plus more to taste 2 c. veg. broth (see our recipe page for how to make your own!) 2-4 tsp. fresh lemon juice freshly ground black pepper
Chop onion & cook slowly in olive oil with a sprinkle of salt over low heat, stirring now & then, until it is soft & golden, about 30 mins. Meanwhile, dice carrot & put it in a large soup pot with 4 cups water & a tsp. of sea salt. Thoroughly wash leek, spinach, & chard, chop coarsely, & add to the pot, along with the chopped ginger. Bring water to a boil, then lower heat & simmer the soup, covered, for 30 mins, or until vegetables are completely tender. Add caramelized onions when they are ready. When vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and 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 smooth. Stir in 2 tsp. lemon juice & a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice. Serves 5-6.
This recipe was adapted from Love Soup by Anna Thomas, submitted by CSA member Mariel Finucane, and found on 101Cookbooks.com