Serves 6 to 8
• 1 ear of corn
• ½ medium-sized eggplant (about ½ lb.)
• 2 medium-sized carrots
• 1 stalk celery
• 1 large pale-skinned potato
• 1 fresh red pimiento pepper
• 2 medium-sized zucchini
• 1 yellow onion
• 5 or 6 medium-sized mushrooms
• ¼ head cabbage
• 1 small dill pickle
• 4 cloves garlic
• 2 Tbs. olive oil
• 3 green onions
• 1½ cups shredded fresh spinach
• 2 tomatoes
• salt
• fresh-ground black pepper
• cumin seeds, crushed
• cayenne pepper
• oregano
• red wine vinegar
• optional garnish: croutons
1. Wash the corn and scrape the kernels off the ear. Cube the eggplant, scrape and slice the carrots, slice the celery, and scrub and cube the potato. Remove the ribs and seeds from the pimiento and cut it into medium-sized squares or strips. Wash and slice the zucchini, peel it, and very coarsely chop the onion. Wash the mushrooms thoroughly and slice them. Shred the cabbage, and thinly slice the pickle.
2. Put all these vegetables in a large pot and add enough water to cover them thoroughly. Simmer the soup over a medium flame.
3. Peel and mince the garlic, and sauté it in the olive oil. Slice the green onions, including the tops, and add them to the garlic and oil. When the onions are quite soft and the garlic is golden, add this mixture to the soup.
4. When the other vegetables are about half-cooked, add the shredded spinach and the tomatoes, cut into thin wedges. Let it all cook together for a few minutes, stirring often; then season to taste with salt, pepper, crushed cumin seeds, cayenne, oregano, and a teaspoon or two of red wine vinegar. Continue cooking until all the vegetables are tender, adding more water if necessary.
5. Serve steaming hot, with croutons if desired.
