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Nourishing Green Soup

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 -6 servings

Ingredients

  • 1 cup brown rice
  • 2 tablespoons olive oil
  • 1 large white onion diced
  • 2 cloves garlic minced
  • 16 ounces chopped kale leaves approximately 1 large bunch
  • 10 ounces baby spinach
  • 4-6 cups vegetable or chicken broth
  • juice from 1 lemon
  • dash of cayenne pepper
  • salt and pepper to taste
  • 1 15 ounce can chickpeas, drained and rinsed
  • plain Greek yogurt for topping

Instructions

  • In a medium pot, bring 2 cups of water to boil.
  • Add rice, turn heat down to low and cover. Cook according to package directions.
  • Meanwhile, heat olive oil over medium heat in a large soup pot.
  • Add the onions and cook until softened, about 7-9 minutes.
  • Add garlic, cooking for one more minute.
  • Add chopped kale, baby spinach, 4 cups of broth, lemon juice, and cayenne pepper.
  • Stir to incorporate the greens into the broth and bring to a boil.
  • The greens will wilt as they cook and if you need more broth to submerge the greens, add ½ cup at a time.
  • Once greens are wilted, add ½ cup of the cooked rice to the pot, stirring to combine.
  • At this point, you want to puree the soup. You can use an immersion hand blender or a standard blender to puree until smooth.
  • Season the soup with salt and pepper, to taste.
  • Serve soup topped with a couple tablespoons of chickpeas, additional brown rice, and a dollop/swirl of plain Greek yogurt.