Green Soup with Southern Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
◦2 tablespoons extra-virgin olive oil, plus more for garnish◦2 large Vidalia onions, chopped◦2 tablespoons plus 3 cups water, divided◦1/4 cup arborio rice◦1 bunch greens (turnip and/or collard) (about 1 pound)◦14 cups gently packed spinach (about 12 ounces), any tough stems trimmed◦4 cups vegetable broth, store-bought or homemade◦Big pinch of cayenne pepper◦1 tablespoon lemon juice, or more to taste◦1/2 cup fat-free plain Greek yogurt◦1 tablespoon garlic powder
1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
2. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Coarsely chop the greens and spinach.
3. When the rice has cooked for 15 minutes, stir in the greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice and greens along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a dollop of Greek yogurt mixed with garlic powder.
To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.
Serving Size: makes 8 1-cup servings
2. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Coarsely chop the greens and spinach.
3. When the rice has cooked for 15 minutes, stir in the greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice and greens along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a dollop of Greek yogurt mixed with garlic powder.
To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.
Serving Size: makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 268.1 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.3 g
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