Vegan Green Soup
Prep Time: 1 hour
- 2 tablespoons of extra virgin olive oil, plus more for garnish
- 2 large yellow onions, chopped
- 1 teaspoon of salt, divided
- 2 tablespoons plus 3 cups water, divided
- 1/4 cup of arborio rice, rinsed
- 1 large bunch of kale or green chard (about 1 pound)
- 14 cups of gently packed spinach or baby cooking greens, like chard (about 12 ounces)
- 4 cups of vegetable broth
- Big pinch of cayenne pepper to taste
- 1 tablespoon of lemon juice or more to taste
- Serve with (optional): cooked brown basmati rice and cooked chickpeas
- Prepare the greens: Remove the ribs from the chard/kale, and discard or save them for another recipe. Coarsely chop or tear the kale leaves. Trim any tough stems from the spinach/baby greens and roughly chop the leaves.
- Caramelize the onions: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 5 minutes.
- Reduce the heat to low, add 2 of tablespoons water and cover the skillet. Cook until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Stir frequently while the pan is still hot and occasionally once the pan has cooled down (always recover the pan after stirring).
- Cook the arborio rice: While the onions are cooking, combine the remaining 3 cups of water and 3/4 teaspoon salt in a soup pot or Dutch oven. Add the rice and bring the water to a boil. Reduce heat to maintain a simmer. Cover and cook for 15 minutes.
- When the rice has cooked for 15 minutes, stir in the chard greens or kale. Return to a simmer; cover and cook for 10 minutes.
- When the onions are caramelized, stir a little of the simmering liquid into them. Then add the onion mixture to the rice along with the spinach, vegetable broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
- Puree the soup in the pot with an immersion blender until perfectly smooth, or in a regular blender in batches. Never fill your blender past the maximum fill line, and be careful with hot soup. Stir in 1 tablespoon of lemon juice. Taste and add more lemon juice, sea salt or cayenne pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil.
- Divide the soup into bowls if you're serving it as a bisque, or serve in bowls over cooked rice and chickpeas for a more complete meal. Garnish soup with a swirl of olive oil if you'd like. Serve with lemon wedges and freshly ground black pepper on the side.
Spinach is a superstar among green leafy vegetables. This low-calorie food is full of nutrients that are good for your body in several ways. From boosting the immune system -- your body's defense against germs -- to helping your heart, it's a great way to enjoy many important nutrients!
Per serving: 115 calories; 3.5 g protein; 5.4 g fat; 16.2 g carbohydrates; 3.3 g fiber; 818 mg sodium
Recipe source: https://cookieandkate.com/redeeming-green-soup-with-lemon-and-cayenne/