Rating: 5 stars
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Hearty kale and spinach green soup to help keep you warm during the fall and winter seasons. Garnish with sour cream.


Recipe Summary

20 mins
1 hr 20 mins
1 hr 40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.

  • Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.

  • Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.

Cook's Notes:

Using an immersion blender to puree the soup is ideal but a regular mixing blender works just as well.

My family loves the flavor and we do not add salt or pepper. For those that like a little spice, a generous dash of cayenne pepper can also be added prior to blending.

My wife is vegetarian, that is why I use the vegetable broth when making this soup. Chicken broth could be used as well.

Nutrition Facts

162 calories; protein 7.6g; carbohydrates 24g; fat 5g; cholesterol 5.6mg; sodium 576mg. Full Nutrition