Super Greens Soup


  • 1 small onion
  • 1/3 cup Arborio rice
  • 2 tbsp extra-virgin olive oil
  • 3 garlic cloves
  • 3/4 tsp table salt
  • 1/4 cup whole-milk yogurt
  • 1 tsp minced fresh tarragon or parsley
  • 1/4 tsp finely grated lemon zest plus 1/2 tsp juice
  • 6 oz Swiss chard
  • 4 oz kale
  • 1 cup baby arugula
  • Add broth, onion, rice, oil, garlic, and 1/2 teaspoon salt to Ace blender. Lock lid in place, then select Soup program 2 (for creamy soups).
  • Meanwhile, combine yogurt, tarragon, lemon zest and juice, and remaining 1/4 teaspoon salt in bowl; refrigerate until ready to serve.
  • Pause program 12 minutes before it has completed. Carefully remove lid and stir in chard and kale until completely submerged. Return lid and resume program. Pause program 1 minute before it has completed. Stir in arugula. Return lid and resume program. Once program has completed, adjust soup consistency with extra broth as needed and season with salt and pepper to taste. Drizzle individual portions with yogurt sauce before serving.
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