Greens Soup

This is a lovely hot soup but you could serve it chilled for warmer days. Garnish with a drizzle of cream if you like.

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, chopped fine
• 1 shallot, chopped fine
• 2-3 cloves garlic or 1-2 bulbs and stems of green garlic, minced
• 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

Directions

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.

Submitted by Rachel Yaseen, Two Spoons