- 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
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.