Ingredients
Scale
- 1 small onion, chopped
- 1 tbsp ghee, butter, or coconut oil
- 2 large yams (or 3 medium), peeled and roughly chopped
- 3 cups water
- 1 bunch kale, washed and chopped (tough stems removed)
- 1 bunch chard OR spinach, washed and chopped (tough stems removed)
- 3–4 cloves garlic, peeled
- 1/2 TBS fresh thyme (or 1/8 tsp dried)
- 1/4 tsp dried oregano
- 4 cups good quality homemade broth (chicken, beef, or veggie)
- juice from one lemon
- salt and pepper to taste
Instructions
- In small skillet, saute onion in fat of choice until translucent and starting to brown. Set aside
- Place yams into large pot with 3 cups of filtered water. Bring to boil, turn down heat, and simmer, covered, for 10 minutes
- Put chopped greens, garlic, spices, and salt into pot with yams.
- Pour stock in and stir.
- Simmer, covered, for 20 minutes on low-medium heat
- Let cool slightly, then add cooked onions and use immersion blender to puree smooth OR puree in small batches with a blender
- Add lemon juice. Salt and pepper to taste