3 cloves garlic, chopped
2 tablespoons rosemary, fresh
sea salt and black pepper to taste
2 cups red potatoes, rinsed and cubed
4 cups chicken or vegetable broth
6 cups fresh spinach (or chard)
Add oil to a large saucepan over medium heat.
Serve the soup garnished with nutmeg, if desired, and topped with a spoonful of yogurt (cow or almond).
1/2 teaspoon chile powder
1 teaspoon smoked paprika
4 cups mung beans, soaked overnight and cooked
1/2 cup fresh cilantro
2 cups fresh spinach
1 cup cooked quinoa
1/3 cup toasted pumpkin seeds
Freshly squeezed lime juice