Greengreengreensoup Recipes

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.

GREEN, GREEN, GREEN SOUP

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.

SUPER GREEN SOUP

Steps:

• Caramelize onions over medium low heat in a large stock pot or dutch oven with lid on, stirring occasionally. Cook until deep brown and cooked down, 30+ minutes.
• Add carrots, arborio rice and 2 C broth. Bring to a boil, stir, and then simmer for 15 minutes.
• Wash greens, removing tough stems from kale and beet greens. Add to pot with remaining broth. Stir and cook over medium heat until greens are cooked, about 15 minutes.
• Add nutritional yeast, cayenne and salt and pepper to taste. Add additional water as needed depending on whether you want a thick stew or thinner brothier soup.
• Blend using immersion blender or in blender until soup is smooth and creamy.
• Top with a squeeze of lemon and/or a dollop of Greek yogurt.

EASY SUPER-GREENS SOUP

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.

SIMPLE HEALTHY GREEN PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.