This next soup recipe requires a little commitment to prepare, but it is very delicious and
super healthy! If you’re on a detox diet, this is definitely something you could try as the
greens will do you good.
Feeds: 6 People
Time: 1 Hour
- 14 Cups of Spinach or Baby Cooking Greens
- 1 Bunch of Kale of Chard Greens
- 2 Yellow Onions (Chopped)
- 4 Cups Vegetable Broth
- ¼ Cup of Arborio Rice
- 2 Tbsp Extra Virgin Olive
- 1 Tsp Salt
- Big Pinch of Cayenne Pepper
- 3 Cups of Water
- 1 Tbsp Lemon Juice
First, start by preparing all the greens. Wash and clean the spinach (or baby greens) and the Kale (or Chard). You can use which green you can find, as the soup will still taste great and have lots of nutritious value.
Heat 2 Tbsp of olive oil in a skillet on medium-high heat and add the onions and ¼ Tsp of
salt. Cook for about 5 minutes until the onion starts to get a gold/brown color. Reduce the
heat to low, add two Tbsp of water in the skillet and cover it. Cook the onions for 25-30
minutes, until they have a deep caramel color and don’t forget to frequently stir the
ingredients in the skillet.
While the onions are cooking, get the Arborio rice and put it in a soup pot/saucepan and add the 3 cups of water and the remaining ¾ Tsp of salt. Let them boil and then cover and reduce the heat to simmer for about 15 minutes.
After the rice is done, add the kale (or chard greens) and let simmer for 10 minutes. When the onions are done, add some liquid from the soup pot into it and stir, then add the whole onion mixture to the rice. Next add the spinach (or the cooking greens), the vegetable broth and cayenne. Let it simmer for 5 more minutes.
Using an immersion blender, puree the soup and add the lemon juice and some sea salt.
Before serving, you can add some olive oil on each bowl. Enjoy!