Summer Green Soups Recipes
SUMMER GREEN SOUPS
This soup is perfect for summer and can be made in so many variations. See our versions below, one with asparagus and one with peas.
Provided by nocrumbsleft
Categories Soup
Time 20m
Number Of Ingredients 20
Steps:
- Make the asparagus version:
- In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil. When the oil is hot, add in the asparagus and leek pieces plus the salt. Stir periodically as it cooks for 8 to 10 minutes, until just tender, adding the garlic clove and black pepper about a minute before done.
- While the vegetables cook, warm your chicken stock.
- In your high speed blender, start with the broth at the bottom, then add the cooked vegetables. Put the lid on and begin to blend on Low, increasing the speed a bit as it blends. When well blended, add the lemon juice and the red pepper flakes. Quickly blend in on low.
- Taste for salt and serve!
- The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!
- Make the pea version:
- In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil. When the oil is hot, add the leeks and salt. Stir periodically, cooking until done, about 7-8 minutes. Add 2 cups of warm chicken stock and the peas, stirring to bring back to heat. Transfer to a high-speed blender.
- Start blending the soup on low, increasing the speed a bit as it blends. When well blended, add the lemon juice, garlic powder, white pepper, and optional red pepper flakes. Quickly blend on low to combine.
- Taste for salt and serve!
- The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
GREEN SUMMER SOUP
Here's a recipe for green soup. It's the easiest thing ever.
Provided by Zooey Deschanel
Yield Makes
Number Of Ingredients 3
Steps:
- Combine peas, stock and mint in a blender or food processor. You can adjust the proportion of peas to stock depending on your taste for viscosity. Heat in a pot. Season with salt and pepper. Serve in bowls. (This is important; soup should not be served on a plate!) Makes 4 cups
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20 BEST SUMMER SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-06-22Category Recipe Roundup, Soup
- Gazpacho. I decided to start this list out with one of my all-time favorite summer soups. I know gazpacho isn’t for everyone, but I firmly believe people who don’t like it have just never had a good batch.
- Summer Minestrone. Whether you’re eating it at the Olive Garden, from a Campbell’s soup can, or fresh off your own stove, minestrone is one soup that never goes out of style.
- Cold Greek Yogurt Soup. Although they may not be popular in the Western world, cold yogurt soups are a staple in Middle Eastern countries. They’re remarkably good and only take about 10 minutes to make, which certainly adds to their appeal.
- Summer Corn Soup with Fresh Herbs. If you’re anything like me, this recipe had you at the word “corn.” In case you need a little more convincing, though, allow me to elaborate.
- Cold Cucumber Soup. If you’ve ever had English cucumber sandwiches, then you already have an idea of what this soup tastes like. That distinct flavor comes from the onions, garlic, and cucumbers.
- Cold Beet Soup with Yogurt. Although I enjoy the taste of this soup, the thing I love most about it is the beautiful pinkish-purple color. It brightens up any summer table.
- Summer Chicken Vegetable Soup. Chicken noodle soup is a wintertime favorite of mine, and I love chicken vegetable soup just as much in the summer. Like minestrone, it’s the perfect way to use up extra veggies before they rot.
- Chilled Tomato Basil Soup. This soup is creamy, tomato-y, and garlic-y – three of most soup lovers’ favorite things. It takes 40 minutes to make and uses fresh, simple ingredients.
- Watermelon Gazpacho. I love gazpacho, but I was a little hesitant to try watermelon gazpacho; that just sounded weird. A friend convinced me to give it a shot, and I was pleasantly surprised.
- Chicken Gnocchi Soup. Like minestrone, this is another Olive Garden favorite; only I took this recipe straight from Olive Garden. Well, sort of. This is my copycat recipe for the Olive Garden’s chicken gnocchi, and it’s every bit as good.
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SUMMER GREEN SOUP — MORE THAN GOURMET
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5/5 (1)Category Gourmet Soups, Stews, & BisquesServings 4
- Warm the olive oil in a soup pot over medium-low heat. Add the onion and zucchini and sauté until the vegetables have softened, about 5 minutes. Add the garlic and sauté 1 more minute.
- Add the potato, water, and Veggie-Stock Gold®, stirring until the concentrate dissolves. Bring the mixture to a simmer, cover, and cook about 10 minutes, until the potatoes are tender. Stir in the spinach and simmer just another minute or so, until the spinach has wilted.
- Purée the soup in a blender, working in batches if necessary. Return the soup to the pot, stir in the lemon juice, and season generously to taste with salt and pepper. Chill the soup until cold, at least 3 hours or overnight.
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