Instructions: Bring stock to a boil in a medium saucepan over medium-high heat. Add greens, reduce heat to medium-low and simmer, allowing greens to dissolve into the stock, 5-10 minutes.

Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in the cumin and coriander and continue to cook for 2-3 minutes.

Add garlic mixture to stock. Stir in the lemon juice and season with salt and pepper. Simmer until flavors blend, about 8 minutes.

Evenly divide rice among 8 bowls. Ladle soup over rice and serve.

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