Green Soup with Southern Greens

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Green Soup with Southern Greens calories by ingredient

Introduction

This is based on the Basic Green Soup from NPR's "The Splendid Table" by Anna Thomas. Where she uses yellow onion and chard, I substitute Vidalia onion and southern greens like turnips or collards. She garnishes with a swirl of olive oil while I use a dollop of fat-free Greek yogurt mixed with garlic powder. This is based on the Basic Green Soup from NPR's "The Splendid Table" by Anna Thomas. Where she uses yellow onion and chard, I substitute Vidalia onion and southern greens like turnips or collards. She garnishes with a swirl of olive oil while I use a dollop of fat-free Greek yogurt mixed with garlic powder.

Minutes to Prepare: 10

Minutes to Cook: 60

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

Tips

from the site "This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness."
Reprinted from Eating Well by Anna Thomas. © 2011 Eating Well, Inc.
http://www.splendidtable.org/recipes/basic-green-soup

Directions

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