Recipe Detail

Perfect Green Soup

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  1. 2 tablespoons - extra-virgin olive oil plus more for garnish
  2. 2 each - yellow onion chopped
  3. 1 teaspoons - salt divided
  4. 1/4 cups - arborio rice
  5. 1 pounds - greens green chard, kale, mustard greens, or beet greens
  6. 14 cups - spinach gently packed (about 12 oz)
  7. 4 cups - vegetable broth
  8. 1 pinchs - cayenne pepper
  9. 1 tablespoons - lemon juice


1. Heat oil in large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring, until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tbsp. water, and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.
2. Meanwhile, combine 3 cups water, remaining 3/4 tsp. salt, and rice in soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coursely chop greens and spinach.
3. When rice has cooked 15 minutes, stir in greens. Return to a simmer cover and cook 10 minutes. When onions are caramelized, stir a little greens' simmering liquid into them; immediately add them to rice along with spinach, broth, and cayenne. Return to a simmer, cover, and cook until spinach is tender but still bright green, about 5 minutes more.
4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.


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