Green Soup with Lemon Thyme Cream

Serves 6

Prep time: 15 minutes

Cook time: 20 minutes

It’s often the case that I don’t choose a healthy option when ending a day of fasting and abstinence – because I’m usually starving! This fresh and healthy soup is filled with greens and seasoned with lemon and thyme. The addition of the rice gives it body and texture and keeps me full for hours. Choosing to eat healthy on a regular basis makes me feel better. Just like choosing to attend weekly fraternity meetings with good and holy men makes me act better.

“Fly from bad companions as from the bite of a poisonous snake. If you keep good companions, I can assure you that you will one day rejoice with the blessed in Heaven; whereas if you keep with those who are bad, you will become bad yourself, and you will be in danger of losing your soul.” – Saint John Bosco

Ingredients

  • 2 Tablespoons olive oil
  • 1 large red onion, diced
  • 1 large bunch of kale, ribs removed and chopped
  • 2 1/4 teaspoons salt
  • 1 1/4 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 4 cups fresh baby spinach, chopped
  • 4 cups vegetable broth
  • 1 Tablespoon + 1 teaspoon lemon juice
  • 1 cup cooked white rice
  • 1/4 cup sour cream
  • 2 Tablespoons chopped fresh chives
  • Lemon zest

Instructions

  1. In a 4-quart saucepan heat olive oil over medium-high heat. Add onions and 1 teaspoon salt. Sauté, stirring often, for 5 minutes.
  2. Add chopped kale and 1/2 teaspoon salt, mix well, and sauté 5 minutes.
  3. Add chopped spinach, 1 teaspoon dried thyme, the paprika, and the cayenne, mix well, and sauté 3 minutes.
  4. Add vegetable broth, mix well, and simmer for 5 minutes. 
  5. Stir in 1 Tablespoon lemon juice and cooked rice and simmer for 1 more minute.
  6. Transfer the soup to a blender in two batches and puree for about 15 seconds until smooth. Taste and add more salt if necessary. 
  7. In a small bowl, combine the sour cream, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon dried thyme.
  8. Garnish each bowl of soup with the lemon thyme cream, some chopped chives, and lemon zest.

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