Spinach and Vegetable Soup with Radishes

This spinach-veggie soup uses unique vegetables like yucca instead of potatoes and is topped with radishes and lemon for a refreshing and hearty meal.

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 397 Calories

Ingredients

• 2 cubes chicken bouillon
• 1 medium head cabbage, chopped
• 1 zucchini, chopped
• 1 teaspoon ground turmeric
• 1 lemon, sliced
• 1 (8 ounce) package fresh spinach
• 3 radishes, chopped
• 9 carrots, peeled and chopped
• 2 yuca roots, peeled and cut into small pieces
• 1 small bunch cilantro leaves, stems removed, or to taste

Recipe Instructions

Step 1

Place a steamer insert into a saucepan. Fill with water just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.

Step 2

Place yucca in a large pot with water to cover. Bring to a boil, cover, and cook until tender, about 15 minutes. Add carrots, cabbage, zucchini, and cilantro. Add more water to cover, if needed. Bring to a boil. Add bouillon cubes and turmeric. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes.

Step 3

Divide soup between serving bowls. Add spinach, top with radishes, and serve with lemon slices on the side.