Evergreen Soup Recipes
EASY SUPER-GREENS SOUP
Reset your diet with this soothing soup chock-full of superfoods. You can put this recipe together using the veggies in the bottom of your crisper drawer-pull out those carrots and that neglected bunch of celery-add in onion, and for protein, a can of hearty white beans. Then, the star of the show: a powerful punch of hearty, nutritious greens like kale, chard or spinach. All are easy to find, already washed and ready to go, in your grocer's produce section. These simple ingredients cook up into a soup that's much more than the sum of its parts and is still low-cal enough that you can round it out with crusty bread and cheese on the side.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Line rimmed baking pan with foil.
- In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
- Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
- To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 1/3 Cups, Sodium 1230 mg, Sugar 5 g, TransFat 0 g
EVERGREEN SOUP
Make and share this Evergreen Soup recipe from Food.com.
Provided by veggie_mama
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour water and bouillon cube in large pot. Add minced garlic, chopped zucchini, frozen spinach and frozen collard greens.
- Cover and bring to a boil.
- Simmer on medium low heat for 20 minutes or until zucchini is tender.
- Puree soup in two batches in blender until smooth.
- Add skim milk, salt and pepper, stir and serve hot.
Nutrition Facts : Calories 74.3, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.7, Sodium 377.3, Carbohydrate 12, Fiber 5.3, Sugar 3.4, Protein 7
EVERGREEN PUNCH
I make this simple and inexpensive punch for the Christmas season. It just seem fitting this time of year.
Provided by Cindy
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 50
Number Of Ingredients 6
Steps:
- Stir lemon-lime drink mix and sugar together in a large punch bowl.
- Pour cold water and pineapple juice into the sugar mixture; stir until sugar and drink mix have dissolved. Slowly pour in ginger ale and gently stir.
- Float scoops of lime sherbet in the punch just before serving.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 19.6 g, Cholesterol 0.9 mg, Fat 0.3 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 16 mg, Sugar 17.9 g
SUPER HEALTHY 'GREEN' SOUP
This recipe was given to me by a friend. She got it from her dietician when she was trying to lose weight. It is really healthy and very tasty, and the lemon juice highlights the flavor of the vegetables. To make it more filling you can add the lentils, though this is surprisingly filling even without them, considering there's little other than vegetables in the soup. Feel free to vary the green vegetables you put in - it's never failed for me no matter what green matter has gone in the pot! Spinach and asparagus both work very well in here too. If you're using a non stick pot you can omit the olive oil in step 1 as well; I use my large Scanpan Dutch oven and never need to add the oil. Enjoy. :)
Provided by Sooty_Cat
Categories Lunch/Snacks
Time 1h
Yield 8-10 bowls, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place a large pot over medium heat on the stove. Add some olive oil, the garlic, chilli and leek (or onion, if using). Saute gently for 2 minutes. Do not allow leek to change colour; remember the soup is a 'green' soup so the vegetables should stay as green as possible - we don't want them browned!
- Add the celery and saute gently for another 2 minutes.
- Add broccoli, zucchini and capsicum, stirring all ingredients together. Saute gently for approximately 10-15 minutes, stirring regularly. Use your best judgement at this point; vegetables should be softened but not mushy, and they should not be changing colour.
- Add chicken stock, water and lemon juice and seeded mustard. Cover pot and bring to boil. Allow to simmer for 20-30 minutes, or until vegetables are soft but not disintegrating.
- Puree the soup well, using either a stick blender or carefully blending batches in a food processor. If soup is too thick, add more water until you achieve the consistency you prefer.
- Once pureed, transfer soup back to pot and add lentils (if using). Bring to boil and simmer gently for another 5 minutes. Taste and adjust seasoning as necessary (I never add salt but some might feel it is necessary to put some in).
- Enjoy!
Nutrition Facts : Calories 139.2, Fat 2.4, SaturatedFat 0.6, Cholesterol 3.8, Sodium 283.2, Carbohydrate 22.1, Fiber 6.2, Sugar 7.3, Protein 9.7
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