You will need:

• 1 cup mixed greens of your choice, stemmed and shredded (choose tender greens such as spinach or young Swiss chard for shorter cooking times)
• 1 cup diced soft tofu
• 1/4 cup diced celery
• 1/4 cup diced carrot
• 4 cups water
• Rock salt to taste
• Fresh-ground black pepper to taste
• 1/8 tsp ground turmeric
• 1 tsp minced fresh ginger
• 1 tsp whole cumin seeds
• 1 tbsp ghee (clarified butter)
  

Add the celery, carrot and turmeric to the water and bring to a boil. Lower heat and simmer until vegetables are tender.

Add the tofu, minced ginger and greens, salt and pepper and cook for 3-5 minutes until greens are wilted. (If you are using tougher greens, cook for an additional few minutes or pre-steam the greens for 10 minutes).

Heat ghee in a pan until clear, add the cumin seeds and stir to release aroma.

Pour the ghee-cumin mixture over the soup.

Stir and enjoy hot.

Optional: For a thicker soup, cook 1/4 cup mung dhal in 2 cups water until soft. Puree and add to the stock along with the tofu and the greens.

(Serves 2)