Without any further ado, for your cooking and eating pleasure I present to you,
Chard & Potato Noodle Soup
Will had juiced chard yesterday, but there was one bunch left. I think it's so beautiful!
In addition to the veggies, I added half this package of rice noodles.
2 Tbsp olive oil
3 cloves of garlic finely chopped
1 Mediume white potato peeled and cubed
1 Medium sweet potato peeled and cubed
1 small sweet onion finely chopped
2 cups chopped swiss chard (remove stem)
8 oz rice noodles
32 oz vegetable broth + water (3 cups)
salt and pepper to taste
grated ginger to taste
Heat the olive oil in a large pot. Add the garlic, potatoes and onion and salt and pepper and saute until beginning to soften and brown. Pour in vegetable broth and water to cover vegetables, leaving room for chard and noodles. Cover and bring to a boil. Then simmer covered until the potatoes are cooked (20-30 min.). Turn heat to low, add swiss chard and rice noodles. Cover 5-10 minutes until noodles are soft. Grate fresh ginger into soup, stir and serve.
Ginger tip: Peel and cut the ginger into 3-4 inch pieces when you buy it. Then wrap each piece in cling wrap and put them in a baggy to keep in the freezer. The frozen ginger can easily be grated into your dish.
G gives the soup 5 STARS!