Green Soup

I opened a Reader’s Digest magazine the other week and read one of the first articles in it. It was all about this “green soup” that this lady had made. So, after reading all about this fabulous green soup, how it made her feel inside and out, and all the health benefits, I decided to try it. So, here’s the recipe with some of my additions and modifications. 

Just an FYI – this makes A LOT of soup.. A. LOT. So, you might want to half it if you can by buying non pre-packaged kale, collards, mustard greens, turnip greens… etc. If you’re going to make this, use the Dutch oven, the pour it into a large soup pot after you’ve had a couple of servings.


2 tbs extra virgin olive oil, plus a little more for garnish
2 Yellow onions, chopped (keep some tissues nearby, seriously)
1 tsp salt, divided (meh, you’re going to need more, so just keep it around. I used kosher salt, but you can play with sea salt, too)
1/4 cup arborio rice
1 lb greens: green chard, kale, mustard greens, or beet greens (or a mixture. The 1lb bag I got was called “southern cooking greens and included collards, mustard greens, turnip greens, and spinach)
14 cups gently packed spinach (about 12 oz. Most bags of baby spinach are 6 oz.)
4 cups veggie or chicken broth (I like chicken broth, so that’s what I used)
Big pinch of cayenne pepper (or chili powder, or whatever kind of spicy stuff you have around)
1 tbs lemon juice, or more to taste (I used the juice of a half a lemon for the FULL recipe)

1. heat oil in a large skillet over high heat. Add onions and 1/4 tsp salt; cook, stirring, until onions begin to brow, about 5 minutes. Reduce heat to low, add 2 tbs water, and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color (about 25 minutes).

2. Meanwhile, combine 3 cups water, remaining 3/4 tsp salt, and rice in soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach. (if you’re using bagged greens, there’s really no reason to do this. If you’re using fresh greens, you might want to do this.)

3. When rice has cooked 15 minutes, stir in cooking greens, not the spinach. Return to a simmer; cover and cook 10 minutes. When onions are caramelized, stir in a little greens’ simmering liquid into them; immediately add them to rice along with the broth and cayenne. Return to a simmer, add the spinach, cover and cook until spinach is tender but still bright green, about 5 more minutes.

4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil. (Personally, the immersion blender is a great tool in any kitchen, but beware, you MAY get some on you like I did.)


I added more salt to it, and when I serve it, I serve with a drizzle of EVOO and some seasonings like Morton’s Nature’s Seasonings. I also added some non-fat organic milk (MUCH thicker and tastier than regular stuff), too. It’s really good. It’s about the ONLY way you can get me to eat “southern greens.”


This might also be good served with a dollop of sour cream on top with a side of roasted salmon or some other awesome meat, or some Southwestern Chicken… whatever. It’s also a great pick-me-up during the day as a great snack. I haven’t tried it cold yet, but I bet it’s just as good, too. The EVOO and seasonings makes all the difference.

As my Grandmaster in my martial art would say, “Play!”




I need to do my due diligence: This is from Anna Thomas from Eating Well



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