This green soup was a big hit in the Fall Cleanse! The recipe was created by Anna Thomas, author of Love Soup. I discovered it in an Eating Well article where Anna said that thanks to eating green soups all winter she was fitting into her skinny jeans again. Sold !
Like any good soup it will take you about an hour of cooking time, but on the plus side you’ll have quite a few lunches and dinners prepared ahead of time!
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 2 large onions, chopped
- 1 teaspoon sea salt, divided
- 3 cups water, divided
- ¼ cup Arborio rice (or brown rice)
- 1 bunch green chard (about 1 pound)
- 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
- 4 cups vegetable broth (or vegetable bouillon cube in 4 cups of water)
- Big pinch of cayenne pepper
- 1 tablespoon lemon juice, or more to taste
- Heat 2 tablespoons oil in a large skillet over high heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions are beginning to brown, about 5 minutes. Reduce the heat to low, stir in 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
- Meanwhile, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot. Add rice. Bring to a boil. Reduce heat to maintain a simmer, over and cook for 15 minutes. Trim the white ribs out of the chard. Coarsely chop the chard greens and spinach.
- When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer, cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them and add them to the rice along with the spinach, broth and cayenne. Return to a simmer, over 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 (return it to the pot).
- Just before serving, add lemon juice to taste and a drizzle of olive oil and/or chili flakes.
Warning: Ingesting this soup could lead to a dance party!