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Redeeming Green Soup With Lemon And Cayenne

Posted: Thursday, October 1st, 2015
Serves: 8

• 2 Tbsp olive oil
• 2 yellow onions, chopped
• 2 Tbsp plus 3 cups water
• ¼ cup arborio rice, rinsed
• 1 large bunch kale or green chard
• 14 cups gently packed spinach
• 4 cups vegetable broth
• Big pinch of cayenne pepper, to taste
• 1 Tbsp lemon juice, or more to taste

Remove the ribs from the chard/kale and coarsely chop the leaves. Trim any tough stems from spinach and roughly chop the leaves. Heat 2 tablespoons oil in a skillet over medium-high heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 5 mins. Reduce the heat to low, add 2 tablespoons water and cover the skillet. Cook until the onions are greatly reduced and have a deep caramel color, 25 to 30 mins. Stir frequently while pan is still hot and occasionally once pan has cooled down. Meanwhile, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot. Add rice and bring the water to a boil. Reduce heat to a simmer, cover and cook for 15 mins. Stir in the chard/kale. Return to a simmer; cover and cook for 10 mins. 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, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 mins more. Puree the soup in the pot with an immersion blender. Stir in 1 tablespoon lemon juice. Season as needed. Adapted from cookieandkate.com

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