green soup

Ingredients

• 1 bunch chard (or spinach), chopped roughly*
• 1 bunch kale, de-stemmed and chopped roughly*
• 1 large onion, chopped
• 1/2 cup loosely packed cilantro or parsley - I used some of my frozen stash
• 1 tsp sea salt, plus more to taste
• 1 medium potato, quartered (leave the skin on or off - your preference)
• 1 1/2 tbsp olive oil
• 3-4 cloves garlic, smashed
• 3 cups vegetable or chicken broth
• Freshly ground pepper to taste
• Pinch of cayenne pepper
• Juice of half a lemon

Instructions

1. Put the onions in a pan over medium-high heat with about a tablespoon of olive oil, Add a pinch of salt, and cook until caramelized. Be patient - this will take at least twenty minutes. You want the onions to be nicely browned and soft.
2. Once the onions have caramelized, add the garlic and cook for just about 30 seconds before adding the stock, greens, and potato.
3. Continue to cook for about ten minutes or so, until the potato is soft.
4. Puree the soup with your immersion blender or process in batches in a food processor or blender. Add additional broth if necessary, depending on your preference. I like this a bit brothier (more brothy?).
5. Let simmer for additional five minutes or so. Add the pinch of cayenne, the lemon juice, and some salt and pepper. Taste and add additional salt, pepper, and cayenne depending on your preferences.
6. Serve with a drizzle of olive oil, if desired.

Notes