Mexican Green Soup

Here's another one from the Dock Kitchen Cookbook. It's full of green goodness. To turn your soup into a meal, add some diced skinless chicken breast in with the other ingredients to be fried.

2 red onions, roughly chopped (white ones are also OK)
3 sticks of celery roughly chopped including leaves if still on the stalks
2 garlic cloves chopped
2 large green or red chillies sliced thick
1 large pinch of oregano
1 tsp ground allspice
olive oil
chicken stock
Lots of greens (chard, spinach, kale whatever you have) approx. 1 kg
1 avocado sliced
bunch of cilantro chopped
lime wedges

Fry the onions, celery, garlic, oregano, allspice and sliced chillies in olive oil for about 10 minutes on a medium heat, stirring occasionally, then add the chicken stock and bring to a boil.

Once the broth is boiling, add all the shredded greens. Boil for five minutes. Serve in bowls with the sliced avocado and cilantro on top and lime wedges on the side.