Recipe Clear Swiss chard stalks, ginger, potato and carrot soup

[Timenspace]

Ingredients:

300 g of Swiss chard stalks (you may use the whole vegetable, I had only the stalks left, used the green part for another meal, but wanted the delicious flavour)
25 g of fresh ginger
1 medium onion
40 g parsley root
2 carrots grated
4 medium potatoes grated
vegetable stock
4 pinches salt (or to taste)
2 tablespoons oil ( I used sunflower, any other of your choice is fine)
tiny pasta (or whatever pasta you like, I used gluten free Spaghetti, broken into smaller pieces)

Method:

Saute the chopped onion, ginger and parsley root, salt. Add the chard stalks, the grated potatoes and carrots, cover with boiling vegetable stock and let cook until the vegetables are done. Taste for more salt. Extremely easy recipe, I found the taste to be very satisfyingly multilayered, loved the chard deep and dark flavour, that was not however overwhelming. The ginger added a thin line of a brighter note. The potato and pasta made the soup filling and I really enjoyed it. It reheats very well.

Hope you enjoy it too!

 

[Morning Glory]

Its interesting that you grated the potatoes and carrots which is perhaps somewhat unusual for a soup. I wonder if you did this to speed up cooking time? I fact I rather like the effect and which is visually appealing with the thin pasta.