By Chef Ella Freyinger

March 2021


  • 1 medium carrot, diced
  • 2 ribs celery, diced
  • 1⁄2 yellow onion, diced
  • 8 cups winter greens (chard, kale, broccoli, cabbage, spinach)
  • 1 bunch cilantro
  • 2 tsp ground turmeric
  • 2 tsp ground ginger
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground caraway
  • 1⁄2 tsp freshly ground black pepper
  • 32 oz vegetable stock
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • Juice of 1 lemon


  • Place a Dutch oven or stockpot over medium heat. Add the olive oil, turmeric, ginger, coriander, cumin, caraway and black pepper. Toast for 30 seconds.
  • Add the carrot, celery, onion and salt. Sautee, stirring occasionally for about 5 minutes until the vegetables become translucent.
    Add the greens and vegetable stock. Bring to a simmer and cook
    for 30 minutes.
  • Add the cilantro and lemon.
  • In 2 cup increments, transfer the mixture to a blender and blend until smooth. Hot liquids expand more than cold so this is to ensure there is not a soup explosion in your kitchen! Transfer back into a stockpot and stir to make sure the flavor is consistent. Season with remaining salt, to taste.
  • Enjoy!