Adapted from Deborah Madison’s Vegetable Literacy
8 cups packed trimmed chard leaves (about 1 pound or 20 leaves)
2-3 Tablespoons Olive Oil
1 onion, sliced
1 small potato, scrubbed and sliced
1 carrot, scrubbed and sliced
2 Tablespoons tomato paste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoons salt
½ cup sour cream or yogurt
Freshly ground pepper
Grated zest and juice of one lime
Rinse the chard, chop it coarsely and set aside in a colander to drain.
Heat the oil in a soup pot over medium heat. Add the onion, potato and carrot and cook, stirring occasionally, for about 5 minutes, to soften. Stir in the tomato paste, smashing it into the vegetables, and then add the cumin., coriander and chard leaves. Sprinkle 1 ½ teaspoons salt over the top, cover the pan and allow the leaves to cook down substantially before adding 5 cups water. Bring to a boil then lower the heat to a simmer, cover partially, and simmer until the potato has softened. Puree with a stick blender until smooth (you can do this right in the pot). Add the sour cream and blend again. Return the soup to gentle heat. Taste for salt, season with pepper, and stir in the lime zest and juice. Ladle into bowls and serve.