Daily Vegan Lunch for 25 November, 2013: Emerald Green Soup

vegan dark green soup IMG_3723INGREDIENTS:

2 cups onion, chopped
1 tablespoon oil
5 cups chard
2 cups frozen spinach
5 cups vegetable broth
3 cloves garlic, minced

1/4 teaspoon nutmeg
1/2 teaspoon thyme
1 teaspoon black pepper
Salt to taste

DIRECTIONS:

In a large soup pot, fry the onion in oil on medium heat until it is translucent, about 5 minutes.  Add garlic, sauté about 30 seconds.  Add nutmeg and thyme, sauté about 30 more seconds.  Add frozen spinach (or 3x the amount if using fresh spinach) and chard and vegetable broth.  Season with salt and pepper.  Finish by taking about 2 cups of soup out of the pot and blending or food-processing it into a puree, then pour it back into the original batch.  I used my stick blender and just stuck it right in the soup pot and blended until the soup was thick enough for my tastes.

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