Spring Green Soup

Spring green soup

serves 2-4

1 tbsp olive oil or ghee or sesame oil

½ tsp each crushed fennel, cumin, coriander

¼-½ tsp fresh ground black pepper

⅛ tsp asafoetida (hing)

⅛ tsp ajwain seeds (can omit)

¼ tsp ground cardamom

½ tbsp turmeric

½ inch thumb of fresh ginger (can omit if not tolerated well)

4 c water or broth (if very depleted use bone broth)

Handful each (choose 3 or less, you’ll want roughly 2 cups of vegetables not including spinach and parsley) swiss chard, collards, kale, green beans, celery, cabbage, broccoli, arugula, mustard greens, endive, asparagus, turnip greens, beet greens, or other leafy greens chopped well.

Handful of spinach

½ bunch parsley, chopped

Salt to taste

Lemon wedges for serving

Heat oil in a 3 quart pot over medium high heat until it shimmers. Add all dry spices and stir well. Cook until spices are fragrant. Add ginger and cook until it smells lovely. Being careful not to splatter yourself, gently pour the broth or water into the pot and bring to a boil.

Add your veggies except for the spinach and parsley. Bring back to a gentle simmer until the vegetables are well cooked and tender. Turn off the heat and then add the spinach and parsley and stir well. Allow to sit until spinach wilts, ~3-5 minutes.

Remove from heat and blend in the pot with a stick blender, or allow to cool and puree (carefully) in a carafe blender.

Add 1 tsp salt, taste, and adjust as necessary.

Serve with lemon wedges.