The result is a hearty winter soup with layers of flavor.
Reduce the heat to low, add 2 tablespoons water and cover.
Bring to a boil.
Reduce heat to maintain a simmer, cover and cook for 20 minutes.
Cut potato into 1/2 -inch dice.
Chop spinach; set aside.
Cover and cook for 15 minutes.
Stir in the chard leaves, broccoli, cumin and coriander.
Return to a simmer, cover and cook 5 minutes more.
Stir in 1 tablespoon lemon juice.
Taste and add more lemon juice and/or pepper, if desired.
Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.
Grind to a fine powder in a spice mill, blender or clean coffee grinder.
To make ahead: Cover and refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
