Winter Greens Soup | Heather Carey

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large yellow onions, sliced
• 1/2 teaspoon each salt and pepper
• 1/2 cup cooked brown rice or other whole-grain
• 1 large bunch Swiss chard, stems removed and leaves coarsely chopped
• 12 ounces baby spinach
• 4 cups homemade chicken stock, vegetable stock, or water
• pinch of cayenne pepper
• 1 tablespoon lemon juice, or more to taste