Redeeming Green Soup with Lemon and Cayenne
"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; you'll be caramelizing the onions in a skillet while you cook the rice and greens in a pot. If you're cooking additional rice as a garnish, you'll need one more pot on the stove (see notes for rice cooking instructions). Recipe yields 6 servings of about 1? cup soup each...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil, plus more for garnish
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2 large yellow onions, chopped
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1 teaspoon salt, divided
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2 tablespoons plus 3 cups water, divided
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1/4 cup arborio rice, rinsed (I used brown arborio rice)
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1 large bunch kale or green chard, preferably organic (about 1 pound)
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14 cups gently packed spinach or baby cooking greens, like chard, preferably organic (about 12 ounces)*
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4 cups vegetable broth
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Big pinch of cayenne pepper, to taste (I used over 1/4 teaspoon)
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1 tablespoon lemon juice, or more to taste
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Serve with (optional): cooked brown basmati rice and cooked chickpeas
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