1 1/2 to 2 cups vegetable stock
pinch onion flakes
pinch garlic flakes
pinch ground fenugreek
1/2 teaspoon coriander
6 chard leaves
12 spinach leaves (about a handful)
8-10 borage leaves (about the same as the spinach)
1 cup hard tofu cubes
1 cup grams butter beans washed and drained
bunch of fresh coriander
Normally I don’t take pics of the preparation, but the colours in the chards were wonderful. It looks like a lot of greens. They wilt down to only about half their size, so it’s worth putting in heaps.
Heat the stock in a saucepan and add the onion and garlic flakes. Give it a minute for them to soften.
Add the spices.
Add the chopped and ripped chards, borage and spinach leaves. Simmer gently for a couple of minutes.
Add the diced tofu and beans. Simer for another minute or two.
Tear up the fresh coriander and stir it through as you’re about to serve.
Makes two or one big noodle bowl full.
It really does only need a couple of minutes. The greens cook quickly and you don’t want to lose too much of the vitamins.
If you’re doing this for dinner, start with an onion, garlic clove, slice of ginger and small green chilli instead of the flakes. Chop finely and fry them for a few minutes before adding the stock.
I made this soup for breakfast one day when I was feeling poorly. Fresh greens and protein is supposed to be very good when you’re feeling down. It certainly worked for me.
Fenugreek is rich in phytoprogesterone, as is soy.