Last month, I discovered a hydroponics grower in Mumbai called the Herbivore Farms. They grow salad leafs and chards and herbs and once a week, send a box over to your home. The lettuces are so fresh, it just automatically makes for healthy salad eating. Then there's chard: I added it to stir fries and Asian style miso fried rice the first week. This week, I made green soup. Anna Thomas' soup is less recipe, more a canvas to do with as you please. The first time I'd made this soup a few months back, it was with spinach and coriander and spring onions. This time, I used the swiss chard and carrot top leaves. It turned out pretty amazing both ways so make use of whatever green leafy vegetable and herbs your fridge is overrun with at the moment. Anna's original recipe uses arborio rice to thicken the soup. I used a potato which works equally well. Don't be stingy with either the slow fried onions or the lime juice; both contribute to most of the flavour in th...