Description
This soup is my version of a winter smoothie. It’s green and made with few ingredients, but it is warm and I drink it in a mug, like a cup of tea. It makes a great midday snack or a bonus at lunch. You also know that you are getting some much-needed nutrients back into your life.
Ingredients
2 tablespoons extra-virgin olive oil
2 large yellow onions, sliced
1/2 teaspoon each salt and pepper
1/2 cup cooked brown rice or other whole-grain
1 large bunch Swiss chard, stems removed and leaves coarsely chopped
12 ounces baby spinach
4 cups homemade chicken stock, vegetable stock, or water
pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste
Instructions
- Heat the olive oil in a large soup pot over high heat. Add onions, salt and pepper. Cook on medium-high heat, stirring frequently, until the onions begin to brown and have a deep caramel color, about 25 to 30 minutes.
- Stir in the cooked rice, chard, and spinach. Do this in batches to allow the greens to wilt down and prevent them from spilling out. Add the stock or water along with a pinch of cayenne, bring to a boil, then down to a simmer. Cover and cook for 10 minutes.
- Puree the soup in batches in a blender until smooth and return it to the pot. Taste to see if the soup needs more salt and stir in the lemon juice. Serve warm in a mug.
Notes
Note about the grains: You can use whatever whole grain you have on hand if you have some extra cooked grain (I used cooked barley the last time I made it) even better. The whole grain is simply used to add a little bulk to this soup, so feel free to experiment.
