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Redeeming Green Soup with Lemon and Cayenne
Ingredients
  • 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
  • ¼ 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 ¼ teaspoon)
  • 1 tablespoon lemon juice, or more to taste
  • Serve with (optional): cooked brown basmati rice and cooked chickpeas
Steps
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