Green Goddess Soup REDUX

Many of you have asked for the recipe for the green soup I made last week (affectionately renamed Green Goddess Soup for all your goddesses out there), so here it is:

1/2 bag/bunch of fresh spinach
1 bunch fresh kale
5 sliced scallions, green and white sections
1 large Yukon Gold potato
1 medium yellow onion
3-4 cloves garlic
2 cups vegetable broth (I like Rapunzel brand vegetarian buillion cubes, no salt added)
1/2 handful dried cilantro (more or less depending on taste)
a pinch (and I mean a pinch) of cayenne (depending on taste, or adventurous spirit)

Here's where I get iffy with measurements. I really like to eyeball it. That's just how I work. If you like precise measurements, feel free to tweak these to your taste!

sea salt (a few tsp, use as indicated, and to your taste)
extra virgin olive oil (2-3 Tbs, again to the taste and texture that gets you all excited)
freshly ground black pepper (I use lots but I taste as I season so I don't overwhelm the dish)
lemon juice (I used pretty much an entire squeezy bottle, which is absolutely yummy if you're a lemon-lover like me. Squeezy bottles=less picking seeds out of your soup.)

1) Wash and "chop" (see my hands-on technique below!) all the green stuff.
2)Get a huge soup pot (8-12 quarts is optimal) and dump all the yummy green stuff in with 3 1/2 cups water and a small palmful of sea salt.
3) Grab the potato and wash well, peel and chop into smallish pieces (you'll want them to be a nice addition texture-wise but not too much a surprise) and throw it in the pot.
4) Bring everything to a boil, then lower flame, cover pot and let simmer for about 20-30 minutes.
5) As all the greenness is comingling and getting really healthy, dice up your onion and cook in a skillet with a generous amount of extra virgin olive oil (about two and a half good rotations around a smaller skillet) and a pinch (seriously, just a pinch) of salt until the onions are a warm brown-gold (think the desired color on toasted marshmallows). Add these caramelized onions (hey! you just learned how to caramelize onions!) to the soup.
6) Finely dice your garlic and before the skillet cools off, add them to the pan and saute with a bit of the EVOO for a few minutes (you want to release the flavors here and you'll know you've done so when the scent of garlic starts to take over your kitchen).
7)Keep the soup a'simmerin and add the broth to the soup.
8) Now use your immersion blender (sounds like a sub-par 90s rock album doesn't it?) and blend until you've got a pretty smooth surface (not too much though, you still want texture).
9) Now the SEASONING. Add a pinch of cayenne (and wash your hands before you touch anything, most importantly your face, nose, eyes, etc.), adjust the salt, add a whole lot of the fresh black pepper, and FINALLY the lemon juice.
10) Now do a little dance. You're done!

Garnish with crusty bread, feta cheese or whatever strikes your fancy and go to town!

Did you like this recipe? I adapted it from Anna Thomas' Love Soups. Have an idea for a great soup? A request? Comments or suggestions? Please post in comments! Thanks for reading!