Spring Greens Soup Recipes

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SPRING GREEN SOUP



Spring Green Soup image

This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 cucumber, peeled
1/2 pound pencil-thin asparagus, tough ends trimmed
2 cups cold water
1/4 pound spinach, tough stems removed, rinsed well
4 scallions, cut into 2-inch lengths
1 ripe avocado, pitted and peeled
1/4 cup fresh mint leaves, plus more for garnish
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon coarse salt
Freshly ground pepper
4 to 6 fresh sorrel leaves, for garnish (optional)

Steps:

  • Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.
  • Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
  • Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.

Nutrition Facts : Calories 118 g, Fat 8 g, Fiber 6 g, Protein 4 g, Sodium 389 g

SPRING-GREENS SOUP



Spring-Greens Soup image

Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans-you'll practically be able to taste all of the nutrients coming from this plant-based recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Yield Makes 8 cups

Number Of Ingredients 15

1 pound fava beans, shelled, or 1 cup frozen shelled lima beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
1 celery stalk, thinly sliced (3/4 cup), plus leaves for serving
2 thyme sprigs
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or vegetable broth
4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into 1/2-inch wedges
1 1/2 cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed)
1 pound English peas, shelled (1 1/2 cups)
3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup)
3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into 1/2-inch-wide pieces (1 cup)
2 cups packed watercress or sorrel
Micro amaranth or other microgreens, for serving (optional)

Steps:

  • Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
  • In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
  • Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
  • Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.

SPRING GREEN MINESTRONE SOUP



Spring Green Minestrone Soup image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

Two 15-ounce cans butter beans or large white Italian beans, drained
1/4 cup extra-virgin olive oil
2 leeks, white parts only, sliced and washed thoroughly
2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
2 quarts (8 cups) vegetable or chicken stock
1 cup ditalini pasta
1 cup frozen pearl onions, defrosted and sliced in half
1/2 cup canned chopped tomatoes
8 ounces haricot vert or green beans, cut into thirds
4 cups baby spinach
1 cup fresh or frozen peas (defrosted if frozen)
1 cup fresh parsley, chopped
1 cup pesto
1 cup thinly sliced radishes
1 bunch fresh cilantro, leaves picked
1 cup sliced scallions
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan

Steps:

  • For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
  • Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
  • For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.

SPRING GREEN SOUP



Spring Green Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, side dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

1 bunch Swiss chard, about 2 pounds, rinsed and stemmed
1 bunch dandelion greens, about 1 1/2 pounds, rinsed and stemmed
1 tablespoon butter
2 scallions, chopped
1 clove garlic, minced
1/2 teaspoon chopped chili pepper
2 cups chicken broth
1 cup thinly sliced fresh fennel
1 cup peeled and cubed potatoes
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh mint, plus mint for garnish if desired
1 cup milk
1 cup yogurt, plus yogurt for garnish if desired
1 cup grated feta cheese

Steps:

  • In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted. Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.
  • Remove the pot from the heat and let it cool slightly. Add the mint, milk and yogurt and puree in a food processor or blender. Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams

SPRING GREENS & GAMMON SOUP



Spring greens & gammon soup image

This rustic broth is deliciously meaty and worth cooking a gammon for, or using up leftover ham

Provided by Barney Desmazery

Categories     Dinner, Lunch, Soup

Time 2h10m

Number Of Ingredients 7

450g piece gammon , soaked overnight
2 bay leaves
2 medium onions , sliced
2 tsp paprika
2 large potatoes , peeled and chopped into small chunks
225g spring greens , roughly chopped
450g can cannellini bean , drained and washed

Steps:

  • Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
  • Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.
  • Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.
  • While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.

Nutrition Facts : Calories 350 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 3.33 milligram of sodium

SPRING GREENS BORSCHT



Spring Greens Borscht image

This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.

Provided by crainny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 3h5m

Yield 8

Number Of Ingredients 12

4 large potatoes, peeled and diced
2 bunches green onions, chopped
1 bunch fresh spinach leaves, chopped
1 bunch fresh sorrel, chopped
2 eggs, beaten
salt to taste
1 tablespoon white sugar
1 teaspoon white vinegar, or to taste
1 cucumber, diced
2 hard-cooked eggs, diced
¼ cup sour cream, for topping
2 sprigs fresh dill weed, chopped

Steps:

  • Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
  • Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
  • Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 43.3 g, Cholesterol 102.7 mg, Fat 4.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 92.2 mg, Sugar 5.2 g

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Top Asked Questions

What is the best way to make spring greens soup?
Spring Greens Soup | Better Homes & Gardens To make this spring soup recipe vegetarian, simply use vegetable broth instead of chicken broth. Spinach, arugula, and a big handful of parsley give this low-calorie spring vegetable soup its seasonal flair. To make this spring soup recipe vegetarian, simply use vegetable broth instead of chicken broth.
What is the rating of spring greens soup?
Spring Greens Soup Spring Greens Soup Rating: 4 stars 10 Ratings 5star values:6 4star values:1 3star values:1 2star values:1 1star values:1 Read Reviews Add Review 10 Ratings 1 Review To make this spring soup recipe vegetarian, simply use vegetable broth instead of chicken broth.
How to make the best potatoes and vegetables soup?
In a large soup pot or pressure cooker over medium flame, heat the olive oil. Saute the leeks until soft, about 5 minutes. Stir in the garlic and serrano chiles, 5 cups of the vegetable broth, the potatoes and the spring greens salad mix. Add the turmeric and salt. Cover and cook until the potatoes are soft, about 18 minutes.
How do you make spring vegetable soup without chicken broth?
To make this spring soup recipe vegetarian, simply use vegetable broth instead of chicken broth. Spinach, arugula, and a big handful of parsley give this low-calorie spring vegetable soup its seasonal flair.

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