(spinach, kale, beet or mustard greens,
or a mix)
6 cups (1.42 L) water
½ cup (8 g) chopped fresh cilantro
2 teaspoons coarse sea salt
½ teaspoon ground coriander
½ teaspoon Roasted Ground Cumin (see
recipe on page 62)
Juice of ½ lemon
Croutons, for garnish
- In a deep, heavy soup pot, heat the oil
over medium-high heat. - Add the cumin seeds and cassia
leaves and heat until the seeds sizzle,
about 30 seconds.