Wild greens spring soup from Meat-Free Mexican: Vibrant Vegetarian Recipes (page 114) by Thomasina Miers

  • celery
  • lime juice
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  • EYB Comments

    Can substitute spelt, chickpeas, or corn masa for pozole; kale for spring greens; and nettles or chard for spinach. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic peanut salsa macha (hot)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spelt, chickpeas, or corn masa for pozole; kale for spring greens; and nettles or chard for spinach. See recipe for variations.

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