Ecuadorian chard soup

Ingredients for 4 servings:

• 800 g chard
• 2 garlic cloves
• 6 m.-sized potatoes, medium-sized
• 150 ml milk
• 200 ml water
• 2 tsp cumin, ground
• 1 pinch(s) of saffron
• Salt
• pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the chard and separate the white from the green parts. Cut the white stems/leaf spines into small cubes. Roughly chop the leaves. Peel and dice the potatoes. Peel the garlic cloves and press them through a press. Heat a little oil in a large pot and briefly sauté the garlic, add the potato and chard cubes and sauté briefly. Now add the milk and slowly bring to a boil. Add the spices to taste and cook the whole thing in a covered pot until the potatoes are tender. Stir occasionally. Add a little more liquid if necessary – but the soup should remain creamy. Finally, add the chopped chard leaves, bring to a boil briefly – done. If you prefer a less vegetarian option or want a soup that will fill you up, add 400g of crumbly fried minced meat.