- 2 bunches of Swiss chard
- 2 medium sweet potatoes
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1 potato
- 1 cloves of garlic
- Salt and Pepper To Taste
- 3-4 tablespoons of extra virgin olive oil
- a bunch of parsley
- about 800 ml of vegetable broth
Heat the oil and add celery, onion, carrot and minced garlic. Brown well, add the potatoes and sweet potatoes cut into cubes, parsley and chard. Then add salt, pepper and cover with vegetable broth.
Let it cook for 20 minutes and once ready, blend until the soup is smooth
Serve with toasted bread, sesame seeds and toasted pistachios.
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