This soup will cure what ails ya. It’s mean and it’s definitely green.
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
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 color, 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.