Embrace the verdant bounty of autumn and winter with this soul-warming Green Soup, a vibrant blend of hearty kale and tender spinach. A swirl of tangy sour cream elevates this nourishing elixir to a comforting indulgence.

Follow The Directions

01

Step

35 mins

In a heavy-bottomed Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the chopped onions and cook, stirring frequently, until translucent, about 5 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are deeply caramelized and a rich, dark brown color, approximately 30 minutes.

02

Step

45 mins

Pour in the vegetable broth and bring to a simmer over medium heat. Add the rinsed wild rice and minced garlic. Stir in the chopped kale and spinach, adding more broth if necessary to ensure the greens are submerged. Return to a simmer, then reduce heat to low, cover, and allow the greens to soften and the rice to fully cook, about 45 minutes.

03

Step

5 mins

Carefully use an immersion blender to blend the soup to your desired consistency. For a smoother texture, blend thoroughly; for a chunkier soup, blend only partially. Stir in the crumbled goat cheese and use the immersion blender again briefly to create a creamy texture. Stir in the fresh lemon juice, and season with sea salt and freshly ground black pepper to taste.

For a vegan version, omit the goat cheese or substitute with a plant-based alternative.
If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be sure to vent the blender lid to prevent pressure buildup.
Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
Garnish with a dollop of sour cream, a sprinkle of red pepper flakes, or a drizzle of olive oil before serving.

Agustin Ondricka

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