It is almost summer here: the spring started in February. For one and a half months our countryside property has been turning greener and greener: nettle and starflower plant boomed, and so did the collard greens and parsley in anne’s garden. After every trip to a market in Istanbul, I return with a gigantic bag of green bunches - dill, parsley, cilantro, rocket salad, beet greens, collard greens, baby spinach, scallions and green fresh garlic.
Just like Scroodge McDuck taking a dip in his gold daily, I could be diving into my greens. Which I practically do because I eat more of them than ever: my every meal has a green in it - raw in a salad or as a dressing, cooked in a soup, sauteed or steamed. And being keen on variety I often can’t eat up all the greens I buy. So I found a solution to utilize them - my greenest spring soup ever.
