Bonus recipe – Green Soup

So true, no?

So true, no?

I discovered this recipe last year in a newspaper, and made it all winter. Eating all those greens in the winter when everything is bleak and dead was oddly comforting. Mind you, this meatless, extremely green recipe didn’t go over big with hubby or son, but that’s okay. I make a big batch on Sundays to take in my lunches during the week.
Green Soup
Author: Anna Thomas, adapted by Julie Stiegemeyer
  • 1 T extra virgin olive oil
  • 1 large onion, chopped
  • 1 teaspoon sea salt
  • 3 cups water
  • ¼ cup rice (brown, black, whatever you like)
  • 1 big bunch kale (3-4 cups)
  • Bag of baby spinach
  • 32 oz carton of organic chicken or veg broth
  • 1/4 teaspoon cayenne pepper
  • Fresh lemon juice

Heat olive oil in a saute pan. Add chopped onions and a sprinkle of sea salt; cook over medium heat until onions are very soft and caramelized, about 25 minutes.

Meanwhile, combine 3 cups of water, ½ teaspoon of sea salt and brown rice in soup pot. Heat to boiling, then reduce to simmer, cover and cook for 15 minutes.


Remove tough stems from kale and mustard greens and discard. When rice has cooked 15 minutes, add greens and return to simmer and cook 10 minutes. Add onions into rice/greens pot. Add spinach, vegetable broth and cayenne pepper. Return to simmer and cook 5 minutes or so, until spinach is tender but still bright green.


Add lemon juice. Add soup to blender and thoroughly blend until pureed and very smooth. Serve immediately or refrigerate and use for lunches.


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