Greens Soup

February 23, 2010

Greens Soup

Rachel Yaseen, Two Spoons

2 tablespoons olive oil
1/2 onion, chopped fine
1 shallot, chopped fine
2-3 cloves garlic
1 tablespoon ginger, grated fine
1 bunch greens (kale, chard, mustard, radish, beet, endive or a
combination)
1 white potato or sweet potato, chopped small (with or without
skin)
1/4 teaspoon cayenne
1/2 teaspoon cumin
3 cups purified water

Saute onion and shallot in olive oil on medium for 10 minutes,
or until translucent. Add garlic and ginger, cook 3 more
minutes. Add remaining ingredients, mix one minute, then add
the water and cook until vegetables are soft. Puree in batches.
Salt to taste.

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