A gorgeous, healthy green soup!
Heat two tablespoons of oil in a pan over a medium-high heat, add the onions and 1/4 teaspoon of salt and saute for 5 minutes or until the onions soften. Reduce the heat, add two tablespoons of water, cover and cook until the onions turn a caramel colour. (Stir frequently).
While the onions cook, cook the rice as per pack instructions, stir in the kale, cover and cook for a further 10 minutes. Add the onion mixture to the rice a long with the spinach, vegetable broth and cayenne pepper. Simmer, cover and cook until the spinach is tender (around 5 minutes).
Puree the soup, stir in the lemon juice and add salt and extra cayenne pepper for taste if desired. Serve in bowls, garnish with seeds and a drizzle of oil or coconut milk.