Green Cream With Coriander

1. 1

   In a large saucepan, add the potato, zucchini, onion, garlic, turnip greens, spinach, cabbage, and peas. Add water, depending on the preferred consistency. Bring to a boil, lower heat and simmer until the vegetables are cooked, about 10 minutes. Season with salt and a little olive oil to taste.

2. 2

   Add coriander and boil for 2 minutes.

3. 3

   Puree the mixture in a blender, adding hot water if consistency is too thick.

* Per serving · 4 servings · Values may vary.