Ingredients
Carrots1 medium, diced
Celery2 ribs, diced
Yellow Onion1⁄2 of one, diced
Winter Greens8 cups (chard, kale, broccoli, cabbage, spinach)
Cilantro1 bunch
Ground Turmeric2 tsp
Ginger2 tsp, ground
Coriander2 tsp, ground
Cumin2 tsp, ground
Caraway2 tsp, ground
Black Pepper1/2 tsp, freshly ground
Vegetable Stock32 oz
Flamingo Estate Extra Virgin Olive Oil3 tbsp
Kosher Salt2 tsp
Lemonsjuice of one
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.
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