As with most soups, I used what I had -- the onions, celery, garlic, and about a quarter of a butternut squash. A sweet potato could sub for the squash -- or mushrooms or cauliflower or whatever's around.
Curried (Poppy) Mallow Soup
1 medium onion, chopped
1/2 cup chopped celery
1-2 crushed garlic cloves
1-2 cups chopped butternut squash
1-2 t. curry powder
1/2 t. paprika
1/2 t. salt
dash of cinnamon
4 cups chicken or vegetable broth
4 cups mallow leaves, coarsely chopped
1 T. tamari
1 cup chopped tomatoes, fresh or canned
Saute the onion, celery, garlic, and squash in olive oil 5-10 minutes. Add the spices and continue for another minute or so, stirring constantly at that point. Add the chicken broth, mallow leaves, tomatoes, and tamari. Simmer 20-30 minutes. Serve with cream or yogurt.
It's delicious. But if you don't go for spicy-hot, then go easy on the seasoning!
Also posted at Food Renegade.