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“From Yoga Journal, February 2010.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a medium pot over medium-low heat. Add the onions and a pinch of sea salt and stir frequently until the onions are soft and golden brown, 30 to 40 minutes.
  2. Meanwhile, place the sweet potatoes in a large pot with 3 1/2 cups of water, 1/2 teaspoon of salt, and the sage. Bring to a boil. Lower the heat and simmer, covered, about 10 minutes.
  3. Wash the kale and chard, trim away the tough stems, and chop. Add to sweet potatoes, along with garlic and vegetable broth. Cover and simmer gently for 20 minutes. Add the onions to the soup and let cool slightly.
  4. Puree the mixture in the blender, in batches, and return pureed soup to the pot. (Or use an immersion blender directly in the pot.) Season to taste with salt, pepper, and lemon juice. To serve, drizzle olive oil over individual bowls of soup.

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