Greensoup Recipes

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GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

SUPER SIMPLE VERY GREEN SOUP



Super Simple Very Green Soup image

This super simple, very green soup is a warming, cozy way to get your greens in! It can be made with any greens that you have at home. It's easy to make and so healthful.

Provided by Gena Hamshaw

Categories     Soup

Time 40m

Number Of Ingredients 12

1 tablespoon olive oil
1 white or yellow onion (chopped)
2-3 cloves garlic (minced)
2-3 teaspoons minced ginger (to taste)
2 medium yellow or yukon gold potatoes (peeled and roughly chopped (about 3/4-1 pound))
1 teaspoon salt
4 cups low sodium vegetable broth
2 heaping cups broccoli stems or florets (or chopped asparagus, chopped baby bok choy, or roughly chopped zucchini)
4 cups tightly packed (roughly chopped kale, Swiss chard, beet greens, or spinach)
1 cup unsweetened soy or almond milk
Black pepper to taste
For serving: white beans (cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.)

Steps:

  • Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
  • Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
  • Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.
  • Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.

BROCCOLI AND KALE GREEN SOUP



Broccoli and kale green soup image

This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch

Provided by Natasha Corrett

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 12

500ml stock , made by mixing 1 tbsp bouillon powder and boiling water in a jug
1 tbsp sunflower oil
2 garlic cloves , sliced
thumb-sized piece ginger , sliced
½ tsp ground coriander
3cm/1in piece fresh turmeric root, peeled and grated, or 1/2 tsp ground turmeric
pinch of pink Himalayan salt
200g courgettes , roughly sliced
85g broccoli
100g kale , chopped
1 lime , zested and juiced
small pack parsley , roughly chopped, reserving a few whole leaves to serve

Steps:

  • Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
  • Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
  • Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
  • Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.

Nutrition Facts : Calories 182 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

EASY GREEN VEGETABLE SOUP



Easy green vegetable soup image

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

1bunch spring onions, chopped
1large potato, peeled and chopped
1 garlic clove, crushed
1l vegetable stock
250g frozen peas
100g fresh spinach
300ml natural yogurt
few mint leaves, basil leaves, cress or a mixture, to serve

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

EASY SUPER-GREENS SOUP



Easy Super-Greens Soup image

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

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
4 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried sage leaves
1/4 teaspoon ground black pepper
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1 container (5 oz) mixed baby hearty greens (kale, Swiss chard or spinach)
1 small (7 oz) baguette, cut into 12 slices
6 tablespoons finely grated Parmesan cheese

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

PROVENçAL GREENS SOUP



Provençal Greens Soup image

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
  • Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN SOUP



Green Soup image

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

1 tablespoon olive oil
2 large onions, chopped
8 cups vegetable broth
½ cup uncooked long-grain wild rice
4 cloves garlic, minced
1 pound fresh kale, chopped
12 ounces fresh spinach, chopped
2 ounces goat cheese, crumbled
1 tablespoon lemon juice
salt and ground black pepper to taste

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

VEGETABLE SOUP WITH MIXED GREENS



Vegetable Soup with Mixed Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
Salt
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving

Steps:

  • Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
  • Cool completely and store in the refrigerator for a make-ahead meal.
  • To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.

Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams

QUICK, EASY, AWESOME GREEN BEAN SOUP



Quick, Easy, Awesome Green Bean Soup image

I think this is the only recipe I actually made out of some low-cal cookbook I bought. This is NOT a recipe for frozen or canned beans, use fresh and using enough garlic is the key. I usually use about 12 - 15 cloves. Like the title says, it's really quick, easy and awesome...I think it's also healthy!! Healthy is not one of my favorite cooking terms, so if it's healthy and I like it, you know it's good!!

Provided by Mrs Goodall

Categories     Clear Soup

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups chicken broth (use fresh, canned low-fat or low sodium, whatever you like)
1 teaspoon salt (to taste)
1 sprig thyme (or 1/2 tsp dried thyme)
1 bay leaf
1 teaspoon olive oil
12 garlic cloves, pressed (I use up to 15 cloves)
1/2 lb fresh green beans, cut into 1 1/2 inch lengths (basically cut so they will fit on a soup spoon)
1 egg
3 teaspoons parsley
crouton (or crostini, optional)

Steps:

  • Combine first 5 ingredients in a pot and bring to a boil.
  • Reduce to a simmer.
  • Press in garlic.
  • Add beans.
  • Simmer uncovered 10 minutes.
  • Adjust seasonings.
  • Beat egg well in a small bowl.
  • Temper egg by ladling some hot broth into the bowl.
  • Stir the soup while adding the egg to the simmering broth.
  • Add pepper to taste.
  • Top with croutons crostini if you choose.

Nutrition Facts : Calories 117.8, Fat 4.6, SaturatedFat 1.2, Cholesterol 46.5, Sodium 1724.6, Carbohydrate 8.5, Fiber 1.8, Sugar 3, Protein 10.6

HEALTHY AND HEARTY GREEN SUPER SOUP RECIPE BY TASTY



Healthy And Hearty Green Super Soup Recipe by Tasty image

Get all your greens in without sacrificing flavor! This hearty green super soup is made with nutritious broccoli, asparagus, kale, spinach, and creamy avocado as well as topped with spiced nuts that add crunch and extra flavor. This soup is the perfect way to start off the new year's winter on top of your health game!

Provided by Matthew Johnson

Categories     Lunch

Yield 6 servings

Number Of Ingredients 28

1 cup hazelnuts, toasted and crushed
1 tablespoon nigella seed
1 tablespoon sesame seed, toasted
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground ginger
kosher salt, to taste
pepper, to taste
2 tablespoons olive oil
1 cup carrot, diced
2 cups yellow onion, diced
1 cup celery, diced
1 cup parsnip, diced
5 cloves garlic, minced
kosher salt, to taste
pepper, to taste
2 cups broccoli floret
2 cups asparagus, chopped
3 cups vegetable broth
1 lemon juice
2 bunches lacinato kale, sliced
10 oz fresh spinach
coconut cream, for serving
¼ cup chia seed, for serving
avocado, sliced, for serving

Steps:

  • Make the spiced seeds and nuts: In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt and pepper. Mix together and set aside for garnish. These seeds and nuts will keep in an airtight container for up to 1 week.
  • Make the soup: Heat the olive oil in a large pot over medium hight heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook until the vegetables are fully softened, about 10 minutes.
  • Add the broccoli, asparagus, and vegetable broth. Bring to a boil. add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
  • Once the greens have wilted, puree the soup to your desired consistency.
  • Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
  • Enjoy!

Nutrition Facts : Calories 728 calories, Carbohydrate 58 grams, Fat 51 grams, Fiber 13 grams, Protein 11 grams, Sugar 16 grams

GREEN SOUP



Green Soup image

This is a winter favorite, vegetarian soup that is adapted from Laurel's Kitchen. Mix in some milk to make a creamy version and feel free to experiment with vegetables or leave some un-pureed for more texture. Also, sometimes I blend it all after the addition of the spinach.

Provided by CaliforniaJan

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 onion, chopped fine
1 garlic clove, minced
2 stalks celery, diced
1 tablespoon oil
6 1/2 cups vegetable stock
1 1/4 cups split peas, rinsed
2 bay leaves
5 cups zucchini, diced
1/4 teaspoon basil
1/4 teaspoon ground pepper
1 teaspoon salt
1 lb spinach, washed and chopped
1/4 cup chopped fresh parsley

Steps:

  • Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
  • Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
  • Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.

Nutrition Facts : Calories 202.7, Fat 3.4, SaturatedFat 0.5, Sodium 474.4, Carbohydrate 32.4, Fiber 13.7, Sugar 6.8, Protein 13.8

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From more.ctv.ca


CREAM OF GREEN VEGETABLE SOUP - FROM A CHEF'S KITCHEN
2016-11-26 Heat butter and oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium and cook 5-7 minutes or until beginning to soften. Add the garlic and the cubed potato and saute briefly or just until the garlic is fragrant. Add the chicken or vegetable broth, Brussels sprouts, broccoli and kale.
From fromachefskitchen.com


GREEN DETOX SOUP (BIELER’S BROTH) - VEGETARIAN RECIPES FOR MINDFUL ...
2022-02-23 Green soup is like a warm green smoothie for the soul. Imagine that a warm green broth is much easier to digest than a cold drink, especially with the addition of a few warming spices like cumin and ginger. Jump to: Detox soup; Health benefits; Substitutions and additions; When to enjoy green soup; Recipe for Green Detox Soup (Bieler’s Broth)
From butteredveg.com


SIMPLE GREEN SOUP - SLOELY
2020-03-06 This simple quick green soup recipe is full of immunity boosting leafy greens such as vitamin C and iron broccoli, spinach, kale and collard but is super creamy and yummily flavoured with secret gut restoring and naturally antibiotic ingredients. This super simple – ready in 5 minutes – healthy green soup recipe is a brilliant way to boost immunity and get on top of …
From sloely.com


CALDO VERDE (PORTUGUESE GREEN SOUP) - CURIOUS CUISINIERE
2021-11-13 Cover, bring to a boil, then reduce the heat to maintain a simmer. Cook for 10-15 minutes, until the potatoes are tender. Remove the pot from the heat. Blend the soup either using a hand blender (immersion blender) or transfer the pot’s contents to …
From curiouscuisiniere.com


REDEEMING GREEN SOUP WITH LEMON AND CAYENNE
2019-06-28 First prepare the greens: Remove the ribs from the chard/kale and discard or save them for another recipe. Coarsely chop or tear the kale leaves. Trim any tough stems from the spinach/baby greens and roughly chop the leaves. Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium-high heat.
From cookieandkate.com


EVERYTHING GREEN SOUP RECIPE | GOOP
1. Add about 2 tablespoons of the olive oil to a large pot. Then add the onions, leeks, celery, and a pinch of salt and cook over medium heat for about 10 minutes or until translucent and tender. You’re just sweating the vegetables, not browning them. Add the garlic and cook for another few minutes, until tender and fragrant.
From goop.com


GREEN DETOX SOUP « CLEAN & DELICIOUS
Made this soup this morning and the recipe is a winner! The only adjustments I made was to add extra water and vegetable broth. I guess my vegetable measurements were generous, so I needed the extra liquid. Used a total of 6 cups veggies broth and 4 cups of water. Will definitely be making this one again. Thanks Dani! Reply. Dani says. February 25, 2019 at 6:46 am. So glad …
From cleananddelicious.com


GREEN SOUP - COOKING TO ENTERTAIN - RECIPES FOR 1 OR 100
Instructions. Slice your zucchini and break up the broccoli florets. The peas and green beans don't need any preparation. Toss them all in a pot with the water and cream and bring to a boil. Give a stir every couple minutes so all the vegetables have had time to boil in the cream. Add the butter, black pepper, and salt.
From cookingtoentertain.com


TRADITIONAL GREEK SOUP RECIPES - MY GREEK DISH
Greek Lentil Soup recipe (Fakes Soupa) A traditional, creamy, healthy and delicious Greek lentil soup recipe. Discover how to prepare your lentil soup the traditional Greek way; with some fresh herbs, extra virgin olive oil, a splash of red wine vinegar and top with crumbled feta cheese! Continue Reading.
From mygreekdish.com


BASIC GREEN SOUP | THE SPLENDID TABLE
2012-01-06 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. 3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 ...
From splendidtable.org


THAI GREEN CURRY SOUP - GIMME SOME OVEN
2018-10-22 Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine.
From gimmesomeoven.com


10 BEST BEET GREENS SOUP RECIPES | YUMMLY
2022-07-08 Oyster Mushrooms, Beet Greens Noodle Soup (Vegan, Gluten-free) Cacao and Cream. thyme, soy sauce, oyster mushrooms, rice noodles, extra-virgin olive oil and 6 more.
From yummly.com


SIMPLE GREEN SOUP - VEGETARIAN SOCIETY
Simply add all of the ingredients to a blender or food processor and blend until smooth. You may need to add a little water to help the blender move the soup around. Add just enough to do this so your soup is still thick. Put the soup into a saucepan, heat it gently, do not let it boil. This gentle heat will keep all of the health properties in ...
From vegsoc.org


SUPER GREEN VEGETABLE SOUP (VEGAN) - CROWDED KITCHEN
2019-04-23 Heat a large pot over medium and add oil. Add leeks and garlic and sauté about 5 minutes, stirring often. Add celery, zucchini, green beans and peas and stir. After a minute or two, add in cilantro, parsley, salt and pepper. Add vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
From crowdedkitchen.com


SUPER HEALTHY GREEN DETOX SOUP - SIMPLY QUINOA
2018-01-03 Preheat the oven to 425 degrees F. Spray a baking pan with non-stick cooking spray and set aside. Toss broccoli with 1 tablespoon olive oil, sprinkle with salt and pepper, and add to the baking sheet. Roast for 15 – 20 minutes, until broccoli has …
From simplyquinoa.com


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