Green Olive Soup Recipes

GREEN OLIVE SOUP

Steps:

• First make a roux with the 3 tablespoons of flour and 4 tablespoons of olive oil added to a saute pan and cooked until it darkens. Make this roux first so that it will be cool when you are ready to add it to the soup.
• Soak the olives in cold water for 1 hour (this helps to remove some of the salt). Drain and coarsely chop the olives. Heat a saute pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree the mixture in a food processor along with 1 cup of the stock. This much of the recipe can be made up to two days ahead if needed.
• Place this mixture into a 4 quart saucepan and the rest of the stock. Simmer for 20 minutes and add cream. Whisk in the roux a little at a time and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco, and sherry.

IMMUNITY BOOSTING GREEN SOUP RECIPE BY TASTY

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!

HEALING GREEN SOUP

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.

GREEN SOUP

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.

ICY OLIVE SOUP

Steps:

• In a large bowl, stir yogurt until smooth. Whisk in broth. Add the next 6 ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired.