This soup will cure what ails ya. It’s mean and it’s definitely green.
Ingredients
- a few Tbsp. extra-virgin olive oil, plus more for garnish
- 2 large yellow onions, chopped
- 1 teaspoon sea salt, divided
- 2 tablespoons, plus 3 cups water, divided
- 1 large bunch kale
- 14 cups gently packed spinach
- 4 cups organic vegetable broth
- Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)
- 1 tablespoon lemon juice, or more to taste
Preparation Method
- First prepare the greens: Remove the ribs from kale and save for the doggie or another recipe. Coarsely chop or tear the kale leaves.
- Caramelize the onions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 7 minutes.
- Reduce the heat to low, add 2 tablespoons water and cover the skillet. Cook until the onions are greatly reduced and have a deep caramel colour, 25 to 30 minutes. Stir frequently while the pan is still hot and occasionally once the pan has cooled down (always recover the pan after stirring).
- When the onions are caramelized, add veggie broth and bring to a low boil. Add kale, spinach and cayenne. Return to a simmer, cover and cook, stirring once, until the kale + spinach are tender but still bright green, about 5 minutes more.
- Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, sea salt or cayenne pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil.
- Divide the soup into bowls and serve with lemon wedges and freshly ground black pepper on the side.
