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Green Soup

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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."
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1 h 40 m servings 162
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 162 calories; 5 24 7.6 6 576 Full nutrition

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