4 cardamom seeds cracked open and placed in a teaball so that they can be removed later. The seeds are just for flavoring. You don’t want to leave them in the soup.
7 cups water. Flavor the water with one tablespoon vegetable bouillon (I am a fan of the ‘Better than Bouillon” brand) to make a stock. Add some mineral broth.* (see note below)
1potato peeled and cut into small cubes
1carrot cut into small pieces
2tablespoons olive oil
1large red onion
2garlic cloves minced
Pinch of clove powder or 4 whole cloves (if using whole cloves put them in the teaball with the cardamom seeds)
1teaspoonground cumin
1teaspoonground coriander
1/4teaspoonnutmeg
1/2teaspooncinnamon powder
1large bunch spinach or a bit more, if desired
5parsley sprigs
Salt and pepper to taste
Instructions
Bring 7 cups of liquid to a boil. Turn the water down to a simmer and add the boullion and insert the cardamom seeds in the teaball into the liquid to make a flavored broth. You can also use the mineral broth instead of plain water (see note below).
In small soup pot over medium heat add 2 cups of the broth. Add the potato and the carrot. Cook until the vegetables are soft and set aside.
In large soup pot over medium heat add 2 tbs olive oil. Sauté the red onion until it is translucent. Add the minced garlic and sauté one more minute. Add ½ teaspoon of salt. Add the clove powder, ground cumin, ground coriander, nutmeg and cinnamon. Add 1 1/2 cup stock and the cooked potato and carrot and simmer for 10 minutes.
Add the spinach. Remove the teaball and add the remaining stock to the pot. Simmer until the spinach is just wilted. Make sure the color remains vibrant. Be careful not to overcook. When done, puree the soup.
Add salt and pepper to taste. Serve.
Recipe Notes
Note – I recommend substituting mineral broth for plain water, if you have some on hand. I would suggest using 3.5 cups or more of mineral broth.