I love how easy soup is:
Put some stuff in a pot. Boil until soft. Blend. Serve.
Two sweet potatoes, peeled and sliced into chunks
One carrot, peeled and sliced
About an inch of fresh ginger, peeled and sliced
Chicken stock, enough to cover what’s in the pot.
Top with creme fraiche. Yum.
We also had a bunch of beet greens left over from my beet gratin at Christmas. You can treat beet greens just like chard, so I wilted them, then sauteed with a bunch of sliced mushrooms, garlic, and chili flakes.