GREEN SOUP
Hearty kale and spinach green soup to help keep you warm during the fall and winter seasons. Garnish with sour cream.
Provided by William.Burgamy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
- Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
- Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 24 g, Cholesterol 5.6 mg, Fat 5 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 1.8 g, Sodium 576 mg, Sugar 5.3 g
HEALING GREEN SOUP
An overloaded blend of super flavorful vegetables takes this green soup over the top!
Provided by ness71
Categories Zucchini Soup
Time 2h40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Add green beans, peas, potatoes, tomatoes, zucchini, carrots, celery, broccoli, kale, spinach, garlic, and bay leaf. Pour water and tomato sauce over the vegetables. Bring soup to a boil. Reduce heat and simmer until vegetables are soft and flavors combine, about 2 hours.
Nutrition Facts : Calories 173 calories, Carbohydrate 32.3 g, Fat 2.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.4 g, Sodium 579.2 mg, Sugar 10.4 g
GREAT GREEN BLENDER SOUP AND CRèME FRAîCHE
Steps:
- Drain the spinach through a fine mesh sieve, pressing gently to remove most of the water and transfer it along with the peas to a blender.
- Meanwhile, pour the vegetable broth into a medium saucepan and bring to a simmer. In a skillet, heat the olive oil over medium-high heat. Add in the green onions, season with salt and pepper and cook just until bright green and starting to lightly color, about 2 minutes. Remove from the heat and stir in the garlic, allowing the residual heat from the pan to lightly cook the garlic for about 30 seconds. Transfer to the blender. Add the herbs, lemon zest, lemon juice and 3 cups of the hot broth.
- Place the lid on the blender, remove the vent cap, cover with a kitchen towel and blend on high until smooth. Add in the Pecorino cheese, if using. Season to taste with more salt, pepper and lemon juice. For a thinner soup, add more stock. Blend to combine.
- Serve as is topped with sour cream, yogurt or crème fraîche and Pecorino cheese, if using. This soup can also be served chilled or heated to a higher temperature (though additional heating might tone down the bright green color).
- Combine the cream and buttermilk in a glass jar and cover with a clean kitchen towel or paper towel affixed with a rubber band. Leave the mixture out on the counter at room temperature, undisturbed, for 12 to 24 hours, until thick. Stir and cover with an airtight lid and transfer to the fridge until ready to use for up to 10 days. Feel free to up the flavor by stirring in some lemon zest, lemon juice, pepper or finely chopped herbs just before serving.
GREEN, GREEN, GREEN SOUP
Green lentils, spinach, and parsley give this delicious soup a dense green color and offer up loads of nutrients.
Provided by Geema
Categories Spinach
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pour olive oil into a large stockpot over medium heat.
- Add onion, celery, carrot and bay leaves, saute for 10 minutes.
- Add tomato paste, salt and garlic, saute 1 minute.
- Add broth and lentils, bringing to a boil.
- Partially cover, reduce heat and simmer 25 minutes.
- Stir in spinach, parsley, vinegar, mustard, and pepper.
- Cook 15 minutes.
- Discard bay leaves and serve topped with parmesan cheese.
Nutrition Facts : Calories 278.6, Fat 8.1, SaturatedFat 2.1, Cholesterol 10.9, Sodium 897.9, Carbohydrate 34.5, Fiber 11.7, Sugar 7, Protein 17.7
GREEN ON GREEN PASTA SOUP
Steps:
- In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender. Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through. Season carefully with salt and pepper. Remove the soup from the heat and stir in the fresh herbs. Serve with 1 or 2 of the garnishes, according to taste.
IMMUNITY BOOSTING GREEN SOUP RECIPE BY TASTY
Here's what you need: olive oil, garlic, fresh ginger, scallions, fresh oregano leaf, fresh parsley, cayenne, ground turmeric, black pepper, low sodium soy sauce, broccoli florets, chicken stock, swiss chard, baby spinach, avocado, lemon juice, kosher salt, pumpkin seed
Provided by Mercedes Sandoval
Categories Lunch
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
- Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
- Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
- Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
- Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
- Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using. With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
- Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 698 calories, Carbohydrate 58 grams, Fat 49 grams, Fiber 7 grams, Protein 6 grams, Sugar 10 grams
EASY GREEN VEGETABLE SOUP
Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers
Provided by Miriam Nice
Categories Lunch, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
- Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
- Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
- Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
- Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
GREAT GREEN SOUP
Provided by Barbara Kafka
Categories project, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine the leek, broccoli, cucumber, peas, potatoes, parsley, watercress, cabbage and stock. Bring to a boil. Lower the heat, and simmer until all the vegetables are tender, about 20 minutes.
- Strain the soup, and reserve the liquid in the saucepan. In a food processor, puree the vegetables with a little of the reserved liquid. Whisk the puree into the reserved liquid, or pass everything through the medium disk of a food mill and return to the pan. Season with salt and vinegar. Allow the soup to sit for a few hours.
- Stir in the basil and pepper. Bring to a boil. Lower the heat, and simmer for 1 minute.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 3 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 15 grams
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
PORTUGUESE GREEN SOUP
Provided by Diane Brown Savahge
Categories Soup/Stew Potato Sausage Fall Collard Greens Bon Appétit Los Angeles California
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.
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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- Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
- Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
- When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
- Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
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