Brilliant Green and Red Soup

Makes 6 servings

1 large onion, chopped
1 clove garlic, crushed
4 stalks celery, chopped
1 tsp ground cumin
2 Tbsp olive oil
6 c packed spinach leaves (about
2 bunches), stems removed
4 c chicken broth
1 tsp dried oregano
4 tomatoes, diced; divided
Salt and pepper, to taste
 
1. Place onion, garlic, celery, and
cumin in pot with olive oil over
medium heat. Cook 5 minutes.
2. Add spinach; stir well. Reduce
heat to low; cover. Simmer until
spinach is wilted, about 4 minutes.
3. Add broth and oregano; simmer,
covered, 20-25 minutes.
4. Working in batches, puree mixture.
Place mixture and 2 cups of
diced tomatoes in pot and heat
through (but don’t cook tomatoes).
Season with salt and pepper.
Serve garnished with reserved diced
tomatoes.
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