This is an Iraqi Kurdish soup that is very popular in Israel.

4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons 2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices 2 small zucchini, quartered lengthwise and thickly sliced 2 small carrots, peeled and sliced into rounds 1 large potato, peeled and cut into cubes 1 head garlic, cloves peeled and lightly smashed 9 tablespoons lemon juice 1 tablespoon white sugar (Optional) 1 tablespoon salt 6.3 cups water

Step 1

Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.