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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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Very flexible, super nutritious, low calorie, filling soup. Vary according to what you have on hand. Ingredients:
2 -3 onions, sliced |
1/2 tablespoon olive oil |
2 bunches kale (use any mixture of greens you like-kale, beet greens, whatever you have- i used a mix of kale, bok c) |
1 -2 cup fresh parsley |
2 -4 cups fresh spinach |
2 carrots, diced |
1/4 cup arborio rice |
3 cups vegetable broth (or stock, can use chicken) |
2 cups water (optional, add to your taste) |
1/2 cup nutritional yeast |
1 teaspoon cayenne |
Directions:
1. Caramelize onions over medium low heat in a large stock pot or dutch oven with lid on, stirring occasionally. Cook until deep brown and cooked down, 30+ minutes.
2. Add carrots, arborio rice and 2 C broth. Bring to a boil, stir, and then simmer for 15 minutes.
3. Wash greens, removing tough stems from kale and beet greens. Add to pot with remaining broth. Stir and cook over medium heat until greens are cooked, about 15 minutes.
4. Add nutritional yeast, cayenne and salt and pepper to taste. Add additional water as needed depending on whether you want a thick stew or thinner brothier soup.
5. Blend using immersion blender or in blender until soup is smooth and creamy.
6. Top with a squeeze of lemon and/or a dollop of Greek yogurt.
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