swiss chard & rosemary soup

8 cups Swiss Chard chopped

4 cups of fresh veggie stock

1 large sweet potato

1/4 cup onion, chopped

2 tablespoons ghee

1 teaspoon super spice blend

1 tablespoon rosemary, chopped

Fennel flowers for garnish optional

Yogurt or feta cheese for garnish

Step 1: Melt the ghee in a medium sized saucepan. Add the onion and potato with the super spice blend. Sauté for 10 minutes on medium heat. Then add the Swiss chard and sauté for another 10 minutes.

Step 2: Add the veggie stock, bring to a boil, then simmer for five minutes add the chopped rosemary. Then add the liquid mixture to a blender. Blend well until creamy and smooth. Return the soup to the pan and reheat on low.

Step 3: Serve in a bowl and garnish with fresh plain yogurt or feta cheese and sprinkle fennel flowers for extra decor. Enjoy with fresh crusty bread.