Cooling Detox Soup

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Prep Time 5

Cook Time 20

Total Time 25

1 T. olive oil plus more to drizzle
1 t. each ground or freshly grated ginger, fennel seed, ground cumin, ground coriander, salt
1/2 t. cayenne pepper or to suit taste
2 large yellow onions chopped
5 garlic cloves roughly chopped
2 medium sweet potatoes scrubbed and cubed (skins on, unless that grosses you out)
3 cups water
2-1/2 cups fresh spinach leaves
2 cups fresh cilantro leaves
Juice from 1 lemon
Sesame seeds to garnish

Heat olive oil in a large pot or Dutch oven over a medium flame. Add spices and heat for 1 minute. Add onions, and stir to coat in oil and spices. Cook until onions are soft, about 5 minutes.
2. Add the garlic and potatoes. Stir to coat, then add water. Bring to a boil, then reduce to simmer and cook with cover on, about 15-20 minutes.
3. While the soup is cooking, chop your greens. I like to keep the stems for salads (#zerowaste), but that's up to you.
4. When the potatoes are very soft, add the greens in batches and lemon juice, and stir to combine. Turn off the heat, then let the soup sit for 5 minutes with the cover on to steam the greens.
5. With an immersion blender, blend until the soup is creamy. (If you use a regular blender, wait until the soup is room temperature at least before attempting to blend.)

Serve with a drizzle of olive oil, additional spices, and a pinch of sesame seeds.