I was reading an article on CNN.Com about this super food soup that had Kale and spinach and thought this sounded great. I told my other half that I was thinking of making it and he made a face. He stated that it might not be good. I said it didn't seem any different than the Naked smoothie he liked. But he pointed out the amount of juices added to sweeten it and not be so kaley or spinachy. So I started to think about another soup I love to make from the Flexitarian cookbook. I thought maybe I can combine the two recipes and come up with something that would be hit with the hubby and still have the healthy super food effect.
Kale & Spinach Soup
1 large Vadalia onion sliced (this is a sweeter option)
3 cloves of garlic
3 medium to large carrots diced
1/3 cup of olive oil
1/4 tsp of cayenne pepper
1 clam shell of spinach
1 clam shell of kale (can be purchased at Whole Foods or by Earthbound)
1 32 oz box of vegetable low sodium stock
1/2 cup of basmati rice
1 cup of goat's cheese (optional if you are lactose intolerant)
salt & pepper to taste.
In a large soup pot, heat up the olive and add the onion, garlic, carrots and cayenne pepper. Cook until the veggies are tender. Add in the stock and rice. Next add in the kale and spinach. Let it wilt down. Add the salt and pepper periodically to your taste.
Reduce the heat and let the soup simmer. Approximately 20 minutes or until the rice is tender.
Turn off the heat and using an immersion stick, begin to blend the soup down. If you are adding the goat's cheese add mid point of the blending.
Serve with a good bread and a squeeze of lemon juice to bring out the flavor even more.
Kale & Spinach Soup
1 large Vadalia onion sliced (this is a sweeter option)
3 cloves of garlic
3 medium to large carrots diced
1/3 cup of olive oil
1/4 tsp of cayenne pepper
1 clam shell of spinach
1 clam shell of kale (can be purchased at Whole Foods or by Earthbound)
1 32 oz box of vegetable low sodium stock
1/2 cup of basmati rice
1 cup of goat's cheese (optional if you are lactose intolerant)
salt & pepper to taste.
In a large soup pot, heat up the olive and add the onion, garlic, carrots and cayenne pepper. Cook until the veggies are tender. Add in the stock and rice. Next add in the kale and spinach. Let it wilt down. Add the salt and pepper periodically to your taste.Reduce the heat and let the soup simmer. Approximately 20 minutes or until the rice is tender.
Turn off the heat and using an immersion stick, begin to blend the soup down. If you are adding the goat's cheese add mid point of the blending.
Serve with a good bread and a squeeze of lemon juice to bring out the flavor even more.
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