Green Soup… for Realz?

 
Green Soup

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! 

Ingredients 

  • 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


Directions

  1.  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.
  2. 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.
  3. 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).
  4. Just before serving, add lemon juice to taste and a drizzle of olive oil and/or chili flakes.

Serves: 8 

Warning: Ingesting this soup could lead to a dance party! 

Liz Dancing