Spinach and Vegetable Soup with Radishes Recipe

Directions

Ingredients :

water to cover

1 (8 ounce) package fresh spinach

9 carrots, peeled and chopped

1 medium head cabbage, chopped

2 yuca roots, peeled and cut into small pieces

1 zucchini, chopped

1 small bunch cilantro leaves, stems removed, or to taste

2 cubes chicken bouillon

1 teaspoon ground turmeric

3 radishes, chopped

1 lemon, sliced

Methods :

Step 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.

Step 2

Place carrots and cabbage into a separate pot with water to cover.

Step 3

Place yucca into another pot and fill with water to cover. Bring to a boil, cover and cook until tender, about 15 minutes. Transfer soft yucca to carrot-cabbage pot. Stir in zucchini. Toss in cilantro leaves. Add additional water as needed to cover and bring to a boil; stir in chicken bouillon cubes and turmeric. Reduce heat and let simmer until all vegetables are soft, 10 to 15 minutes.

Step 4

Divide soup between serving bowls. Add spinach, top with radishes, and place lemon slices on the sides of the bowls.