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Ingredients

1 tablespoon olive oil 2 large onions, chopped 8 cups vegetable broth ½ cup uncooked long-grain wild rice 4 cloves garlic, minced 1 pound fresh kale, chopped 12 ounces fresh spinach, chopped 2 ounces goat cheese, crumbled 1 tablespoon lemon juice salt and ground black pepper to taste

Nutrition Info

162.2 calories carbohydrate: 24 g cholesterol: 5.6 mg fat: 5 g fiber: 4.4 g protein: 7.6 g saturatedFat: 1.8 g servingSize: - sodium: 576 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

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.

8 servings

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