Healthycollardgreenssoup Recipes

COLLARD GREENS SOUP

Collard greens soup image

A delicious soup, simple to prepare, confectioned with onions, potatoes, kale, leek, pumpkin and turnip, seasoned with a little olive oil and salt. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });

Provided by Pedro Barbosa

Categories Recipes, Soups

Time 50m

Yield 5

Number Of Ingredients 9

Ingredients

2 medium potatoes
2 liters / (8 1/2 cups) water
4 medium onions
1 turnip
1 leek
Collard greens (about 900 grams / (2 pounds))
3 tablespoons olive oil
1 pumpkin slice (about 150 grams / (5 1/3 ounces)
Salt (to taste)

Steps:

In a pressure cooker with 2 liters / (8 1/2 cups) water, cook on a high heat the potatoes, onions, the turnip and the leek, everything cut into pieces. When starts boiling, reduce to low heat and cook.
When everything is cooked, remove from heat for a moment and grind with a hand blender. Season with olive oil and a little salt, stir with a wooden spoon and place again over heat.
When the soup starts boiling, place the collard greens cut into small pieces along with the pumpkin cut into pieces and leave to cook about 15 to 20 minutes.
Turn off the heat and serve.

Nutrition Facts : Collard greens soup Nutrition facts Serves 5 Per Serving % DAILY VALUE Calories 243 Total Fat 10 g(15%) Saturated Fat 1.5 g(6%) Cholesterol 0 mg(0%) Sodium 103 mg(4%) Total Carbohydrate 38 g(13%) Protein 7 g

HEALTHY COLLARD GREENS SOUP

Healthy Collard Greens Soup image

This is a healthy AND flavorful soup I love to make every winter. Hot, buttered cornbread make this a delicious meal enjoyed by my entire family (including my two year old!). This recipe courtesy of Wal-Mart.

Provided by MessyChef

Categories Clear Soup

Time 45m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) package smoked turkey sausage, cut in 1/4 inch slices
1 onion, finely chopped
1 green pepper, seeded and chopped
1 tablespoon vegetable oil
2 (32 ounce) containers chicken broth
8 ounces fresh collard greens, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon ground pepper
1 dash hot sauce

Steps:

1. Saute turkey sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

Nutrition Facts : Calories 381.9, Fat 16.9, SaturatedFat 4.1, Cholesterol 65.5, Sodium 2761.5, Carbohydrate 26.3, Fiber 6.1, Sugar 6.3, Protein 31.4

SUPER HEALTHY 'GREEN' SOUP

Super Healthy 'green' Soup image

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

Ingredients

1 large leek, well washed and finely sliced (onion works fine as an alternative)
1/2 bunch celery, sliced (use the leaves too)
1 large head of broccoli, washed and broken into florets
3 medium zucchini, sliced
1 green capsicum, chopped
1 liter chicken stock (vegetable stock works as well)
1 cup water
1/3 cup lemon juice (or to taste)
2 teaspoons garlic, crushed
2 tablespoons grainy mustard
1 teaspoon fresh chili pepper, finely chopped (or to taste, feel free to omit if you like)
240 g canned lentils, drained

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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