Healthy And Hearty Green Super Soup Recipe By Tasty

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

Ingredients

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.

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

Ingredients

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

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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

Ingredients

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

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