Redeeming Green Soup with Lemon and Cayenne

Serves: 6 Save

Ingredients (11)

  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 large yellow onions, chopped
  • 1 teaspoon salt, divided
  • 2 tablespoons plus 3 cups water, divided
  • 1/4 cup arborio rice, rinsed (I used brown arborio rice)
  • 1 large bunch kale or green chard, preferably organic (about 1 pound)
  • 14 cups gently packed spinach or baby cooking greens, like chard, preferably organic (about 12 ounces)*
  • 4 cups vegetable broth
  • Big pinch of cayenne pepper, to taste (I used over 1/4 teaspoon)
  • 1 tablespoon lemon juice, or more to taste
  • Serve with (optional): cooked brown basmati rice and cooked chickpeas

Directions

Learn how to make this recipe at Cookie and Kate

El Diablo

Ingredients (5)

  • 1.5 oz. Don Julio Reposado Tequila
  • 0.5 oz. Cassis Liqueur
  • 0.5 oz. Fresh Lime Juice
  • 3 oz. Ginger Beer
  • Ice