2 med.-sized onions, sliced
4 tbsp. oil
2 c. cabbage, turnip greens, or chard, shredded coarsely
2 c. carrots, grated
1 c. chopped apple
5 c. beef (or vegetable) stock
2 tbsp. tomato paste
1/3 c. raw brown rice
1/2 c. cashew nuts, coarsely chopped
1/2 c. raisins (optional)
1 to 1 1/2 c. yogurt

Using a Dutch oven or heavy-bottom pot, saute onions in oil, then stir in greens and saute another few minutes. Add carrots and saute a minute or so longer.

Stir in apple, stock, and tomato paste. Bring mixture to a boil; add rice. Simmer, covered, for 35 minutes, or until carrots are tender and rice is done.

Add cashew nuts and raisins (if desired) and cook until raisins are "plumped". Serve each bowl of soup topped with a generous dollop of yogurt. Yield: 4-6 servings.