Swiss Chard and Feta Soup

Heat a tablespoon of olive oil in a large saucepan. Add a teaspoon of cumin seeds and a small (around an inch of )cinnamon stick. Saute a diced onion, sliced green chilis, and four crushed garlic cloves in it. Once the onions have turned translucent, add couple bunches of Swiss chard leaves. Remove the center ribs and stems and coarsely chop them before adding them to the pan. Add a cup of coarsely chopped coriander and mint leaves. Add two cups of organic vegetable broth.  Let the soup simmer on medium heat until the chards are cooked. Use your immersion blender to puree the soup in the pot. Take a third cup of Greek yogurt and add half a cup of hot soup and whisk it well. Repeat it twice and add it back to the soup in the saucepan. Add salt and pepper to your taste. Serve in a soup bowl. Garnish with crumbled Feta cheese and a dollop of yogurt and few drops of lemon juice.