3 tablespoons extra-virgin olive oil,
2 cloves garlic, chopped,
2 medium onions, roughly chopped,
big pinch of salt,
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes,
2 1/2 cups broccoli chopped,
4 cups vegetable stock,
4 cups fresh spinach leaves, loosely packed,
1 cup cilantro, loosely chopped,
In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt – just until they soften up a bit. Stir in the potatoes and broccoli. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes. Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve. Serves about 6.
Spinach had a cooling thermal nature, builds the blood and stops bleeding. Its cooling nature cleanses the blood of toxins that cause skin conditions that are red and inflamed. In Traditional Chinese medicine it has a sliding nature facilitating bowel movements and urination. The rich iron and chlorophyll content of spinach builds blood and its sulfur content helps relieve herpes irritations. The abundant vitamin A, makes it useful in the treatment of night blindness. It also has exceptional stores of calcium.