2 tbs safflower or grapeseed oil1 cup onion, diced4 cups veggie broth4 cups chard leaves, chopped, with ribs trimmed
3 heaping tbsp white or yellow miso
Saute the onion in oil until translucent. Add the broth and bring to a simmer. Add the chard leaves and cook for three minutes. Add the miso and transfer mixture to a blender, or use an immersion blender. Carefully blend, in batches if using a traditional blender, until smooth. Serve warm. This pairs well with panko crusted tofu or vegetables!
B.O. Customer Allie, on her blog The Green Dish
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This recipe was most recently featured in
Boston Organics Newsletter No. 15 of 2011.