You can call it spinach soup or kale soup. Our family calls it green soup because of it’s beautiful green color. It is so smooth and colorful in the bowl, especially after it is pureed. That is another thing. If you are going to be making a lot of soup, invest in an immersion blender. I just got one for a special occasion and this is the first soup that I have tried it on. It works wonders.
I think that I have mentioned that I am not into spicy as much as my husband is. This is a soup that will satisfy both of us by the way that we made it. I raved over mine as much as he did his. After seasoning his, I tasted it and it was a completely different soup. That is what I love about soup when you are cooking for two. I also love the fact that I can cook a big pot of soup in the Dutch oven and then have a day or two off from cooking because of all the leftover soup. This is an easy, healthy, and delicious vegetable soup recipe. Enjoy.
2 Tbs. extra virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1/4 c. arborio rice
1 bunch organic kale
14 c. gently packed organic spinach, about 12 oz.
4 c. homemade vegetable broth or low sodium store bought
Lemon juice and cayenne pepper to season
Caramelize the onions. Add 2 tablespoons of olive oil to the bottom of the Dutch oven and add chopped onions. Sprinkle with salt and cook on high heat for 5 minutes until onions begin to brown. Add 2 tablespoons of water, reduce heat to low, and cover. Stir frequently at first and then occasionally for the next 25 to 30 minutes. Cover the pan after stirring each time. The onions will be reduced and turn a deep caramel color when done.
While the onions are cooking, prepare the rice in a separate pan. Add 3 cups of water to a saucepan and 1/4 cup of the arborio rice with a dash of salt. Bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes.
Trim the stems out of the kale and coarsely chop. Add the spinach and kale to a bowl to ready for the soup pot.
When the onions and rice are done, add the rice (which will have the extra water in it) and the vegetable stock to the Dutch oven that has the onions in it. Bring to a boil. Add kale and spinach to the soup mixture in the Dutch oven, reduce to simmer and cover for ten minutes.
When time is up, uncover, turn off burner, and puree with immersion blender. If you do not have one of these handy tools, you can transfer back and forth to a food processor to puree the soup. That works also.
Soup is ready to serve.
You can add lemon juice and cayenne pepper to each bowl to season according to your own taste. I had mine as is. My husband added about a teaspoon of lemon juice and a few shakes of cayenne pepper to each bowl of his. We served with crackers and sardines for a delicious meal.