The Recipe

Redeeming Green Soup with Lemon and Cayenne

Name: Redeeming Green Soup with Lemon and Cayenne
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 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; Â¼ 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 Â¼ teaspoon); 1 tablespoon lemon juice, or more to taste; Serve with (optional): cooked brown basmati rice and cooked chickpeas

COOK TIME : an hourPREP TIME : 15 minutes

From Cookie and Kate

Redeeming Green Soup with Lemon and Cayenne

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Ingredients

DESCRIPTION

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; youâ€™ll be caramelizing the onions in a skillet while you cook the rice and greens in a pot. If youâ€™re cooking additional rice as a garnish, youâ€™ll need one more pot on the stove (see notes for rice cooking instructions).

INGREDIENTS

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
Â¼ 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 Â¼ teaspoon)
1 tablespoon lemon juice, or more to taste
Serve with (optional): cooked brown basmati rice and cooked chickpeas

DIRECTIONS

Read Directions

NUTRITION