Wild Greens Soup

This soup uses Wild greens. Be sure to wash and dry all greens. Avoid those growing near highways.

• 2 tsp Olive oil
• 2 tsp Curry powder
• 1 yellow onion, minced
• 1 garlic clove, minced
• 1 cup Yukon potato, diced
• 2 tsp of Mirin (Japanese cooking Wine)
• 4-5 cups water
• 2 tsp of white miso paste
• 4 cups mixed wild greens (dandelion, watercress, thistle)*
• 1/2 cup Flax seed (or Hempseed)
• 1 red bell pepper, roasted and diced

1. Combine the oil and Curry powder and saute.
2. Add the onion and garlic, salt to taste
3. Stir in the potatoes and mirin, saute for 2 minutes
4. Add the water, cover and bring to a boil. Reduce the heat and simmer til soft. About 30 minutes
5. Stir in the Miso paste
6. Add the greens and simmer for 3-4 minutes
7. Serve. Top with bell pepper and flax

**Substitute arugula