The vitality that comes from leafy greens is readily apparent…a healthy staple to include regularly.

Easy to grow, and abundant, and so many different varieties to experiment with…. I grow many types…english spinach, silverbeet, rainbow chard, egyptian spinach, southern european spinach, perpetual spinach, ceylon spinach. The young leaves can be harvested for salad mixes, the older leaves are harvested for cooking.

Mung Soup

2 TBSP ghee
1 tsp mustard seeds
4-6 curry leaves
2 tsp cumin seeds
1 bunch coriander – chopped
2 TBSP ginger – grated
1/4 tsp turmeric
pinch asafoetida
1 cup mung dahl
1 medium zucchini, diced
3-5 spinach / silverbeet leaves, chopped
Salt, pepper
Juice of 1/2 lemon

Heat ghee
Add mustard seeds, cumin seeds and curry leaves, then ginger, coriander stalks, asafoetida and turmeric
Cook for a minute or two then add mung dahl, stir well
Add 5-6 cups hot water – more water for thin soup, less water for thick soup
Turn down heat cook for 15 mins
Add zucchini, then silverbeet / spinach, cook 5 minutes
Remove from heat, add coriander leaves, salt, pepper, lemon juice