Let the creative, gingery juices flow

Photography needs work, yes?

What’s not to love about a veggie box? Fresh, local produce delivered right to your doorstep (with coffee, no less!).  It inspires creativity, exploration, and a whole lot of recipe searching.  As we’re approaching that time of year when root vegetables and greens emerge in abundance, the need for creativity really takes over.

And with that, my friends, I present to you: Spicy Ginger Sweet Potato and Greens Soup

1 tablespoon olive oil
1 onion, chopped
2 jalapeno peppers, seeded and chopped
2 carrots, chopped
1 stalk celery, chopped
4 medium (about 2 pounds) sweet potatoes, peeled and cut in chunks
1 bay leaf
4-5 cups chicken stock
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
Sea salt and freshly ground pepper
1 bunch spinach, chopped in 1-inch strips
1 large bunch green chard
1 15oz. can black beans, rinsed

1. In a large saucepan warm the olive oil over medium heat. Sauté onion, carrots, celery, and jalapenos until the vegetables are softened and the onions are translucent, about 5 minutes. Add sweet potatoes, bay leaf, thyme, and enough stock to cover by 1 inch. Mix in grated ginger/

Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.

Discard bay leaf, and add sea salt, spinach, chard, and black beans. Cover and cook an additional 2 minutes. Serve immediately.

Serves 6