Warming kale and spinach soup to keep you comfortable in the fall and winter. Add sour cream as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 large onions, chopped
- 8 cups vegetable broth
- ½ cup uncooked long-grain wild rice
- 4 cloves garlic, minced
- 1 pound fresh kale, chopped
- 12 ounces fresh spinach, chopped
- 2 ounces goat cheese, crumbled
- 1 tablespoon lemon juice
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
- Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
- Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.
- Using an immersion blender to puree the soup is ideal but a regular mixing blender works just as well.
- My family loves the flavor and we do not add salt or pepper. For those that like a little spice, a generous dash of cayenne pepper can also be added prior to blending.
- My wife is vegetarian, that is why I use the vegetable broth when making this soup. Chicken broth could be used as well.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 576 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Super delicious. I used chicken stock and used a mix of wild and brown rice. The goat cheese is a nice change from milk or cream based soups