Greens Soup - small correction

[Guest guest]

Sorry but I see I somehow left out the cumin from this recipe. We used 1 tsp,

added along

with the cayenne. Recipe is corrected below.

 

 

GREENS SOUP

 

1 medium onion, chopped

1 large celery stalk, chopped

1 potato (about 6 ounces), scrubbed and diced

1/2 cup red lentils, picked and rinsed

2 bay leaves

4 cups water

1 zucchini (about 7 ounces), diced

1-1/2 - 2 cups fresh broccoli, chopped small

1 - 10 ounce pack frozen spinach, defrosted

1/2 tsp dried basil

1/4 tsp cayenne pepper (or to taste)

1 tsp ground cumin

salt and pepper to taste

 

In a large pot, put the onion, celery, potato and lentils with the water and

bring to a boil,

reduce heat, and simmer covered for about 20 minutes. Remove the bay leaves.(You

need

to do this because the soup will later be blended.) The potatoes and and

vegetables and

lentils will be softish.

 

Add the zucchini, broccoli, spinach, basil, cayenne, cumin and salt/pepper (if

used) and

return to the boil, lower heat and simmer covered for another 10 minutes or

until the

broccoli and spinach are cooked.

 

In batches, blend the soup in a blender until smooth. Return to the pan, reheat

gently and

adjust water content if needed (it may have become very thick). Taste for

seasoning.

Garnish as you please - as you see, I put aside a couple of spoonsful of the

cooked

veggies before blending so that I could add them to the soup as garnish.

Frankly, I don't

think it helps much except to advertise (to those who didn't see you make it)

what's in the

soup Accompany with breads of your choice - we chose our stand-by homemade

sourdough last evening.

 

apologies again. Love, Pat