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 ⅔ cup soup each.
Ingreadient
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 2 large yellow onions, chopped
- 1 teaspoon salt, divided
- 2 tablespoons plus 3 cups water, divided
- ¼ cup arborio rice, rinsed (I used brown arborio rice)
- 1 large bunch kale or green chard, preferably organic (about 1 pound)
- 14 cups gently packed spinach or baby cooking greens, like chard, preferably organic (about 12 ounces)*
- 4 cups vegetable broth
- Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)
- 1 tablespoon lemon juice, or more to taste
- Serve with (optional): cooked brown basmati rice and cooked chickpeas
Direction
- 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.
- 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.
- 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).
- 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.
- 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 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.
