2 to 3 tablespoons chopped flat-leaf parsley.

Cabbage, Carrots, Carrot Tops, Red Leaf Lettuce, Romaine, Mustard Greens, Alfalfa Hay, Parsley.

Serve in soup bowls and decorate with a leaf of parsley or chopped chive, fresh ground pepper, and a few drops of thick coconut milk or extra virgin olive oil.