Redeeming Green Soup with Lemon and Cayenne

9 things you may not have.

The method's theirs. Go give them the click.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
¼ cup arborio rice, rinsed (I used brown arborio rice)
1 large bunch kale or green chard, preferably organic (about 1 pound)
14 cups gently packed spinach or baby cooking greens, like chard, preferably organic (about 12 ounces)*
4 cups vegetable broth
Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)
1 tablespoon lemon juice, or more to taste
Serve with (optional): cooked brown basmati rice and cooked chickpeas

As published by Cookie and Kate.

The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.