Soups & Stewscookieandkate4.8
Redeeming Green Soup with Lemon and Cayenne
A super fresh and healthy soup filled with greens and seasoned with lemon juice and cayenne pepper. This recipe is vegan and gluten free. The soup requires some multitasking; you'll be caramelizing the onions in a skillet while you cook the rice and greens in a pot. If you're cooking additional rice as a garnish, you'll need one more pot on the stove (see notes for rice cooking instructions). Recipe yields 6 servings of about 1 2/3 cup soup each.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●baking sheet
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
First 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.
2
Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about ⏱️ 5 minutes.
salt, divided1 teaspoon
3
Reduce the heat to low, add 2 tablespoons water and cover the skillet (I used a baking sheet to cover mine). 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).
4
Cook the arborio rice: While the onions are cooking, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot or Dutch oven. Add rice and bring the water to a boil. Reduce heat to maintain a simmer, cover and cook for ⏱️ 15 minutes.
salt, divided1 teaspoon
5
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.
6
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.
vegetable broth4 cups
7
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 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.
lemon juice, or more to taste1 tablespoonsalt, divided1 teaspoon
8
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.
Serve with (optional): cooked brown basmati rice and cooked chickpeas
Nutrition Facts
calories
115 calories
fat Content
5.4 g
fiber Content
3.3 g
sugar Content
4.2 g
sodium Content
817.2 mg
protein Content
3.5 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
16.2 g
saturated Fat Content
0.7 g
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