Unlike a typical salad in many ways. My 8- and 9-year-old enjoy this salad as much as the rest of the family. Peas are available all year round, and when in season, I’ve also used wax beans, asparagus, zucchini, and green beans. When it is finished, it’s excellent to sprinkle it with some freshly cracked pepper. With canned beets, I’ve tried this recipe. Because the beets are so tender, it doesn’t turn out quite as good.
| Prep Time: | 35 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Place carrots and cabbage into a separate pot with water to cover.
- 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.
- Divide soup between serving bowls. Add spinach, top with radishes, and place lemon slices on the sides of the bowls.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 16 g |
| Protein | 15 g |
| Saturated Fat | 0 g |
| Sodium | 814 mg |
| Sugars | 19 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |