Winter is all about eating lots of soup. Especially when you constantly feel like you might be getting sick. Most soups benefit from a few leafy greens. I add a chopped handful (or two) in just a few minutes before serving so they have time to cook, but are still vibrant green. Above is chicken soup with spinach, but nearly anything would work. Tat soi, pak choi, vitamin green, swiss chard, or kale would be especially good.
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