Super Greens Soup with Lemon-Tarragon Cream

This soup was surprisingly mild in flavor but packed with greens nutrient goodness! I think it would be perfect for someone recovering from surgery or an illness who needs a healthy meal, or if you’re trying to incorporate more greens in your diet. I definitely like it better served cold or at room temperature as it was a bit bland served hot.

Recipe

3 c. + 1 T. water
6 T. vegan sour cream
2 T. + 1/2 tsp. olive oil
1/2 tsp. fresh tarragon, minced
1/4 tsp. finely grated lemon zest + 1/2 tsp. juice
salt and pepper to taste
1 onion, halved and sliced thin
3/4 tsp. brown sugar
3 oz. white mushrooms, trimmed and thinly sliced
2 garlic cloves, minced
pinch cayenne pepper
3 c. vegetable broth
1/3 c. Arborio rice
12 oz. Swiss chard, stemmed and coarsely chopped
9 oz. kale, stemmed and coarsely chopped
1/4 c. fresh parsley leaves
2 oz. (2 c.) baby arugula

For Tarragon Cream: Combine 1 T. water, sour cream, 1/2 tsp. oil, tarragon and lemon zest and juice in a small bowl. Season with salt to taste, cover and refrigerate until ready to serve.

For Soup: Heat remaining 2 T. oil in a Dutch oven over medium-high heat until shimmering. Stir in onion, brown sugar and 1 tsp. salt and cook until onion releases some moisture, about 5 minutes. Reduce heat to low and cook, stirring often, until onion is deeply browned and slightly sticky, about 30 minutes. If onion is sizzling or scorching, reduce heat. If onion is not browning after 20 minutes, increase heat.

Stir in mushrooms and cook until they have released their moisture, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Stir in remaining 3 cups water, broth and rice, scraping up any browned bits. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Stir in chard, kale and parsley, one handful at a time, until wilted and submerged in liquid. Return to a simmer, cover and cook until greens are tender, about 10 minutes.

Off heat, stir in arugula until wilted. Working in batches, process soup in a blender (I used a Vitamix) until smooth, about 1 minute. Season with salt and pepper to taste.

To serve, ladle into serving bowls and drizzle with the lemon-tarragon cream.