I am writing this recipe for health conscious friends who want to have lots of greens full of antioxidants but they can’t, simply because they turn out too watery or don’t taste right. Throwing away water from greens is like parting with minerals, vitamins and other nutrients. This soup is not only rich in antioxidants, vitamins, minerals but comes with high fiber content in both forms i.e. soluble and unsoluble forms. Soup in picture is made from Kale and this is how it was made:
2 large bunches of greens (any one or any combination of Kale, Mustard greens, Collard green, Spinach, Turnip greens, and Swiss chard.)
32-36 oz (1 L) of Chicken or any kind of broth (if not just use water) and 16-18 Oz water (0.5 L).
One large Onion (any kind).
2 table spoons vegetable, canola or light olive oil.
2 table spoons of extra virgin olive oil.
Juice of 1 lime or lemon.
3-4 table spoons or one fist full of rice (any kind will do).
Add finely chopped onion in a big pot with 2 table spoons of vegetable, canola or light olive oil. Cook on a slow heat for 5-10 minutes with occasional stirring and cover it with the lid. Let it cook with lid on for another 15-20 minutes on low heat till onions are golden brown (almost like brown jelly). Wash greens and remove hard veins while onions are cooking. After onions are done pour all liquids in the pot with onion, add rice and greens. Cover the lid and let it cook on medium heat till all leaves are wilted (10-15 mins). Open lid and press all greens to the liquid, cover lid and let it cook for another 30-40 minutes. Let it cool down a bit, blend everything in batches (liquid, green and rice) in a blender. Mix all blended soup in a container, add lemon or lime juice and extra virgin olive oil and mix well, while mixing adjust salt to your taste. Your soup is ready …enjoy. This can be stored in a refrigerator up to a week.