Malanga-Spinach Soup
By Chef Ida Rodriguez


1 ounce Dried Mushroom Medley reconstituted and drained 
2 tablespoons Olive Oil 
2 cloves Organic Garlic minced 
1 1/2 pounds Malanga peeled and diced into 1/2 inch cubes 
1/4 teaspoon Organic Grinders use Chile Seasoning 
6 cups Chicken Broth 
1 pound Organic Spinach (use Baby Spinach) washed 
Salt to taste 


Heat oil in large pot. 

Add garlic, malanga, pepper flakes and mushrooms. 

Sauté until garlic is fragrant. 

Add broth and bring to a boil. 

Simmer, partly covered until malanga is tender, and then add spinach. 

Bring to a boil, stirring. Boil gently until spinach is very tender and malanga has thickened soup, about 5 minutes. 

Season with salt.