Witch's Brew Green Chili

1. Heat oil in large saucepan set over medium heat; cook celery, onion, jalapeño, garlic, cumin, salt, pepper and cayenne for 6 to 8 minutes or until softened. Stir in broth; bring to boil. Stir in potatoes. Cook for 15 to 18 minutes or until potatoes are tender.

2. Stir in spinach, kale, green onions, parsley and dill; cook for 2 to 3 minutes or until kale is softened. Using immersion blender, purée until smooth.
3. Return to simmer. Stir in cannellini beans and peas; cook for about 2 minutes or until heated through. Stir in lime juice.

4. Transfer cream to squeeze bottle with small tip. Ladle soup into bowls and drizzle cream over top to resemble spiderweb.

Tips:

• If desired, use reusable freezer bag with corner snipped instead of a squeeze bottle.
• Serve with crusty bread, tortilla chips or corn bread.