By Chef Ella Freyinger
March 2021
Ingredients
- 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
Steps
- 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!