GREENS SOUP WITH CREME FRAICHE & GARLIC CARAWAY BREADCRUMBS.

Prep Time 20

2 ½ cups pure water or vegetable stock
2 bunches of cooking greens (kale chard, spinach or collards), washed, stemmed, and torn
1 onion quartered and outer layers discarded
2 cloves garlic peeled, whole
1 teaspoon fresh dill leaves
1 boullion cube
2 tablespoons nutritional yeast
1 tablespoon raw coconut oil
1 teaspoon ume plum vinegar
dash of cayenne (or more to taste)

½ cup breadcrumbs made from crushed stale bread or storebought (I used a seeded multigrain loaf that had gone stale)
1 tablespoon olive oil
2 pinches sea salt
½ clove garlic crushed
¼ teaspoon caraway seeds

Add two and a half cups of pure water (or vegetable stock) into large stockpot, and place metal or other steamer inside. Add torn greens, quartered, onion, and garlic. Turn heat to medium high and bring to a boil with lid on.
Steam until onions are soft (about 7 minutes, longer as necessary). Remove from heat.
Place steamed vegetables in high speed blender with about 2 cups of the water (or stock) from steaming. Add dill leaves, bouillon cube, nutritional yeast, coconut oil, ume plum vinegar, and dash of cayenne. Blend until completely smooth. Return to pot to keep warm.
Preheat oven or toaster oven to 415º. In a small bowl, mix breadcrumbs, olive oil, couple pinches sea salt, crushed garlic, and caraway seeds. Toss to thoroughly incorporate all ingredients. Place in single layer on a small baking sheet and bake for 3-5 minutes, until just golden brown and fragrant. Remove from oven and set aside.
Serve soup topped with dollops of creme fraiche, sprinkles of garlic caraway breadcrumbs, and fresh dill.
Freestyling alert: you can add just about any veggies you fancy, especially other greens like celery, zucchini, or broccoli.