I don’t think I’ve shared with you all yet the deliciousness that is Green Soup! Who doesn’t need more leafy greens in their life? This pureed soup packs a nutritional punch! I like to serve a small bowl before supper for an extra serving of veggies. Variations are rather endless, so find your favorite combination of greens and spices. Perhaps the first time you can try the “original” recipe, but then your brain and palate can lead you from there.
The soup is a bit labor intensive, but it is worth the effort every time.
I must credit Anna Thomas for this recipe. She published a wonderful cookbook a couple of years ago called Love Soup. I’ve checked it out from the library many times. The cookbook is sectioned by season and she offers several menu ideas. And for those that care, her recipes are all vegetarian. Every time I flip through the pages I see more soups I want to try. She includes a half a dozen Green Soup recipes.
I know winter is coming to a close, but this soup is light and year-round worthy, in my opinion. I hope you enjoy (despite the un-photogenic nature of the soup!). 🙂
(from Love Soup by Anna Thomas)
Print This Recipe
1 bunch of chard or spinach (8 oz)
1 bunch kale (8 oz)
4-5 green onions, sliced
1/2 c. loosely packed cilantro
1 tsp sea salt, plus more to taste
3 Tbsp Arborio rice
1 medium onion
1 1/2 tsp olive oil
Marsala or dry sherry (opt.)
1-2 cloves garlic, minced
2 1/2-3 c. vegetable broth
fresh ground pepper
1 Tbsp fresh lemon juice
Wash the greens thoroughly, trim off stem, and slice leaves. In a large soup pot, combine the chard or spinach, kale, green onions, cilantro, Arborio rice, 1 tsp salt, and 3 cups water. Bring water to a boil, turn down to low, cover the pot and let simmer for 30 minutes.
Meanwhile, chop the onion, heat 1 Tbsp olive oil in a skillet and cook the onion with a small sprinkle of salt over medium until it is golden brown and soft. This will take up to 30 minutes. Don’t hurry, just stir it once in a while. Once cooked, you can deglaze the pan at the end with a bit of Marsala or sherry.
Add the caramelized onion to the soup. Put remaining 1/2 Tbsp oil in the onion skillet and stir the garlic in it for about a minute. Add garlic to the pot and simmer the soup for 10 more minutes.
Add enough broth to make the soup a soup–it should pour easily from a ladle–and puree it in the blender, in batches, or use an immersion blender and blend in the pot.
Bring the soup back to a simmer, and taste. Add more salt if needed, grind in a little black pepper, add a pinch of cayenne pepper and a Tbsp of lemon juice. Stir well and taste again. Adjust any seasonings to taste.
Garnish with a swirl of extra virgin olive oil.