It’s getting to be that icky cold and flu time of year again. In an effort to keep our clients happy and healthy, we decided we needed to pass along this Green Soup recipe.
Barb found was over on CNN’s Eatocracy blog a few weeks ago and they were featuring this recipe from the book “Love Soup” by Anna Thomas. Barb promptly made it and we promptly devoured it. It’s full of nutrients and is just nice and thick and rich for those cold days when you need a pick-me-up. So whether you’re feeling under the weather or just want something warm in your tummy, give this recipe a try!
- 1 pound kale, chopped
- 12 oz spinach, chopped
- 2 large onions
- 4 cloves garlic, minced
- 2 oz goat cheese, crumbled
- 1/2 cup wild long-grain rice
- 8 cups chicken or vegetable broth
- A generous dash of cayenne pepper
- 1 tbsp lemon juice (optional)
- Salt and pepper to taste
- Sour cream for garnish
- Have a tablespoon of olive oil heating in a small frying pan while you chop the onions. Stir the onions so they don’t burn over high heat. Once the onions are translucent, turn down the heat, cover the pan and allow the onions to caramelize, stirring occasionally. Feel free to add half of the garlic to this pan. This process can take up to 25 minutes.
- Pour the broth into another pot and put it on medium heat. Add the rice and minced garlic so they can cook while you chop the greens. Stir in the greens, adding more broth if necessary.
- Add the onions to the pot once they have turned golden-brown and reduced.
- All the greens to reduce and the rice to fully cook before using an immersion blender to combine all of the ingredients.
- Add the cayenne pepper, salt, pepper and goat cheese. Use the immersion blender again to create a creamy texture. (Note: if you don’t have an immersion blender, a regular blender will do – just be sure to start on a slow speed and be careful not to fill the blender more than half full as hot liquids will expand when blended.)
- If using lemon juice to taste, add this after blending. Garnish with dollop of sour cream.