Green Soup with Southern Greens

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
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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.
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

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  • O.K.
    Not again - 4/13/20

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  • tasty - 4/12/20

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  • This green soup is tasty but not one that I would eat regularly. - 1/15/20

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  • I just made this as spinach soup, I don't like bitter greens. - 10/27/19

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  • looks good - 10/2/19

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